m (moved BEEF RAGU WITH TOMATOES AND OLIVES to Beef Ragu with Tomatoes and Olives) |
mNo edit summary |
||
| (11 intermediate revisions by 5 users not shown) | |||
| Line 1: | Line 1: | ||
{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
||
| − | == |
+ | ==Ingredients== |
| + | * 1 tablespoon [[olive oil]] |
||
| − | |||
| ⚫ | |||
| − | |||
| ⚫ | |||
| − | ===Ingredients=== |
||
| ⚫ | |||
| − | |||
| − | * 1 |
+ | * 1 teaspoon [[orange zest]], minced |
| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
| ⚫ | |||
| − | * 1 teaspoon [[orange]] zest, minced |
||
| ⚫ | |||
| ⚫ | |||
* 1 tablespoon [[parsley]], minced |
* 1 tablespoon [[parsley]], minced |
||
| − | + | ==Directions== |
|
| + | # Heat [[oil]] in a large heavy nonstick skillet over medium high heat. |
||
| − | |||
| + | # Sauté [[beef]] 3–4 minutes per side or until golden brown. |
||
| − | 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. |
||
| + | # Add [[tarragon]], [[tomato]]es, [[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 and sprinkle with [[parsley]] just before serving. |
||
| − | ===Other Links=== |
||
| − | |||
| − | ==See also== |
||
| − | |||
| − | [[Category: Jewish Meat Dishes]] |
||
| − | [[Category: |
+ | [[Category:Beef Recipes]] |
| − | [[ |
+ | [[Category:Black olive Recipes]] |
| − | [[ |
+ | [[Category:Chicken stock and broth Recipes]] |
| − | [[Category: |
+ | [[Category:Green olive Recipes]] |
| − | [[Category: |
+ | [[Category:Jewish Meat Dishes]] |
| − | [[ |
+ | [[Category:Tarragon Recipes]] |
| − | [[ |
+ | [[Category:Tomato Recipes]] |
| − | [[ |
+ | [[Category:White wine Recipes]] |
| − | [[category:olive oil Recipes]] |
||
| − | [[category:tomato Recipes]] |
||
| − | [[category:pepper Recipes]] |
||
| − | [[category:black olives Recipes]] |
||
| − | [[category:water Recipes]] |
||
| − | [[category:salt Recipes]] |
||
| − | [[category:Beef Recipes]] |
||
| − | [[category:oil Recipes]] |
||
| − | [[category:Steak Recipes]] |
||
Latest revision as of 07:12, 17 February 2020
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
- ¾ cup dry white wine or chicken stock
- ½ cup pitted green or black olives
- 1 tablespoon parsley, minced
Directions
- Heat oil in a large heavy nonstick skillet over medium high heat.
- Sauté 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 and sprinkle with parsley just before serving.