Beef and olive ragout
4 servings
Ingredients
| Quantity | 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