BEEF RAGU WITH TOMATOES AND OLIVES
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Contents |
[edit] Description
[edit] Ingredients
- 1 tablespoon olive oil
- 1 pound boneless Beef chuck Steak, cut into 1- inch cubes
- 2 teaspoons tarragon, or 2 tablespoons fresh
- 2 cups canned peeled tomatoes, coarsely chopped
- 1 teaspoon orange zest, minced
- 3/4 cup dry white wine or chicken stock
- 1/2 cup pitted green or black olives
- 1 tablespoon parsley, minced
[edit] Directions
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 and 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 and pepper to taste. Stir in olives and sprinkle with parsley just before serving.
[edit] Other Links
[edit] See also
Categories: Jewish Meat Dishes | Black olives Side Dish Recipes | Orange Recipes | Jewish Recipes | Tarragon Recipes | Parsley Recipes | Chicken stock Recipes | Black olives Recipes | White wine Recipes | Olive oil Recipes | Tomato Recipes | Pepper Recipes | Water Recipes | Salt Recipes | Beef Recipes | Oil Recipes | Steak Recipes
