World Cuisine Recipe ∶ Beef and Vegetable Ragout

Lean version of traditional French stew. Serve over wide noodles.

Ingredients

• ¾ pound beef tenderloin, cut into 1/2 inch strips
• 1 tablespoon olive oil
• 1 ½ cups fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (14.5 ounce) can beef broth
• ¼ cup port wine
• 2 cups sugar snap peas
• 1 cup cherry tomatoes, cut in half

Cooking Directions

1. 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.
2. Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; 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.

Nutrition Facts

• calories367.2
• carbohydrateContent15.1 g
• cholesterolContent60.4 mg
• fatContent23.5 g
• fiberContent3.5 g
• proteinContent20.4 g
• saturatedFatContent8.5 g
• sodiumContent669.8 mg
• sugarContent1.9 g