Source: dLife

This hearty ragout fits the bill for casual get-togethers, and it's ready to eat in 30 minutes.

Servings

12 oz extra lean beef tenderloin
1 tbsp olive oil
1.5 cup fresh mushroom slices
0.5 cup fresh chopped onion
2 medium garlic cloves , minced
3 tbsp white all purpose flour
0.25 tsp salt
0.25 tsp black pepper
14 oz fat free unsalted beef broth
0.25 cup cooking sherry (or dry port or beef broth)
2 cup Pea Pods, sugar, fresh, whole
1 cup fresh cherry tomatoes , halved

1 Cut beef into 3/4-inch pieces. In a large nonstick skillet heat oil. Cook and stir meat in hot oil for 2 to3 minutes or until meat is of desired doneness. Remove meat and set aside.
2 In the same skillet cook mushrooms, onion, and garlic until tender.
3 Stir in flour, salt, and pepper. Add broth and wine. Cook and stir until thickened and bubbly.
4 Stir in sugar snap peas and cook and stir for 2 to 3 minutes until peas are tender. Stir in meat and tomatoes and heat through.

Sugar snap peas (also called sugar peas), those wonderfully sweet peas encased in an edible pod, should not be confused with snow peas. While both have edible pods, the peas inside the snow pea are tiny, and the pod is almost translucent. The peas inside the sugar snap pea are larger. Each legume yields different flavors and textures.