beef and olive ragout

4 servings
1 pounds Round steak, cubed
2 teaspoons Butter
½ cup Minced celery
½ cup Sliced onion
1 medium Green pepper, sliced
1 large Clove garlic, minced
1 can Tomato soup (10.75 oz)
¼ cup Dry red wine
¼ cup Stuffed olives, sliced
¼ teaspoon Salt
⅛ teaspoon Pepper
1 can Mushrooms, sliced (4 oz; save liquid)

Brown meat in butter on low medium heat. Add celery, onion, green pepper and garlic. Cook until almost tender. Stir in soup, wine, mushroom liquid,olives, salt and pepper. Cover and simmer 1 hour or until meat is tender. Add mushrooms. Serve over hot buttered cooked noodles. Serves 4. Submitted By MICHAEL ORCHEKOWSKI On 08-03-95

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