Steak & Mushroom Ragout
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 2 | teaspoons | vegetable oil |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| ¾ | cup | beef stock |
|
| 1 | each |
tomatoes
chopped |
|
| ¼ | cup |
red wine
dry |
*
|
| 8 | each |
black olives
pitted, chopped |
*
|
| ¾ | teaspoon |
thyme
dried |
*
|
| 4 | each | beef, steak |
*
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon | black pepper |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
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.
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