Free Recipe Beef Ragu with Tomatoes And Olives
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Beef Ragu with Tomatoes And Olives Recipe
1 tb Olive oil
1 lb Boneless beef chuck steak;
-cut into 1 cubes
2 ts Tarragon; or 2 tbsp fresh
2 c Canned peeled tomatoes;
-coarsely chopped
1 ts Orange zest; minced
3/4 c Dry white wine or chicken
-stock
1/2 c Pitted green or black olives
1 tb Parsley; minced
Beef Ragu with Tomatoes And Olives Preparation
> From: Sam M Rasheed <srasheed@juno.com> Heat oil in a large heavy nonstick skillet over medium high heat. Saute beef 3-4 minutes per side or until golden brown. Add tarragon, tomatoes, orange zest & wine. Reduce heat to low, cover and stew 45-50 minutes or until meat is done. If stew becomes too thick, add a little water. Season with salt & pepper to taste. Stir in olives & sprinkle with parsley just before serving. Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on Jan 28, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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