Steak and mushroom ragout

4 Servings

Ingredients

Quantity Ingredient
½ cup Chopped onion
2 teaspoons Oil
1 cup Coarsely chopped mushrooms
2 Cloves garlic; minced
¾ cup Beef broth
1 Tomato; chopped
¼ cup Dry red wine
8 Black olives; pitted, chopped
¾ teaspoon Dried thyme
4 Club steaks; (4 ounces each)
½ teaspoon Salt
¼ teaspoon Pepper
Watercress sprigs; for garnish, optional

Directions

Cook onion in oil in skillet until softened, 5 minutes. Add mushrooms and garlic; cook until very tender, 5 minutes. If too dry, add broth, ¼ cup at a time. Stir in tomato, wine, olives and remaining broth. Simmer, uncovered, 10 minutes. Add thyme; keep warm.

Meanwhile, heat nonstick skillet. Coat skillet with nonstick cooking spray.

Season steaks with salt and pepper. Add to skillet; brown 4 minutes each side for medium-rare or until desired doneness. Remove steaks to platter.

Spoon sauce over. Garnish with watercress.

Recipe by: unknown cooking magazine Posted to MC-Recipe Digest V1 #683 by L979@... on Jul 21, 1997

Related recipes