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Beef-Vegetable Ragout
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 204.8
Total Carbs 14.2 g
Dietary Fiber 2.1 g
Sugars 4.0 g
Total Fat 6.9 g
Saturated Fat 1.6 g
Unsaturated Fat 0.5 g
Potassium 246.1 mg
Protein 20.2 g
Sodium 421.6 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 oz  extra lean beef tenderloin
1 tbsp  olive oil
1 1/2 cup  fresh mushroom slices
0 1/2 cup  fresh chopped onion
2 each  medium garlic cloves
3 tbsp  white all purpose flour
0 1/4 tsp  salt
0 1/4 tsp  black pepper
14 oz  fat free unsalted beef broth
0 1/4 cup  cooking sherry
2 cup  Pea Pods, sugar, fresh, whole
1 cup  fresh cherry tomatoes
  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.

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