Beef and vegetable ragout

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Beef and Vegetable Ragout

Ingredients:

• 3/4 pound beef tenderloin, cut into 1/2 inch strips
• 1 tablespoon olive oil
• 1 1/2 cups fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can beef broth
• 1/4 cup port wine
• 2 cups sugar snap peas
• 1 cup cherry tomatoes, cut in half

Directions:
1. Heat olive oil in a large skillet over medium-high heat.

2. Brown meat 2 to 3 minutes. Remove meat to paper towels.

3. Stir in mushrooms, onion, and garlic; cook until onion is soft.

4. Sprinkle in flour, and stir well to mix.

5. Season with salt and pepper.

6. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened.

7. Stir in peas; cook 2 to 3 minutes more.

8. Return meat to skillet. Stir in tomatoes, and heat through.