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