Quick, Easy -N- Fast Beef Vegetable Ragout

12 oz. beef tenderloin
1 T. oil
1 1/2 C. sliced button or shiitake mushrooms
1/2 C. chopped onions
2 garlic cloves minced
3 T. flour
1/2 t. salt
1/4 t. pepper
1 (14.5 oz.) can beef broth
1/4 C. sherry or Maderia
2 C. sugar snap peas or 10 oz. package frozen thawed
1 C. cherry tomatoes halved

Cut beef into 3/4 inch pieces. Add the oil to a large nonstick skillet. Cook and stir the meat for about 3 minutes or desired doneness over high heat. Remove meat and set aside.

In the same skillet, saute the mushrooms, onions and garlic until tender. Stir in the flour, salt and pepper. Add the broth and wine. Cook and stir until thickened. Stir in the sugar snap peas and cook for about 3 minutes or until tender. Stir in the meat and tomatoes. Heat through.

Serve over a bowl of pasta or wide noodles.

Serves 4.


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