beef and vegetable ragout

Ingredients

• Servings: 4
• 3/4 pound beef tenderloin, cut into 1/2 inch strips
• 1 tablespoon olive oil
• 1 1/2 cups fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can beef broth
• 1/4 cup
• 2 cups sugar snap peas
• 1 cup cherry tomatoes, cut in half

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• heat olive oil in a large skillet over medium-high heat. brown meat 2 to 3 minutes. remove meat to paper towels. stir in mushrooms, onion, and garlic; cook until onion is soft.
• sprinkle in flour, and stir well to mix. season with salt and pepper. stir in broth and ; cook, stirring occasionally, until sauce is thickened. stir in peas; cook 2 to 3 minutes more. return meat to skillet. stir in tomatoes, and heat through.