Beef and olive ragout

4 servings

Ingredients

Quantity	Measure	Ingredient
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)

Directions

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