Title: Steak and Mushroom Ragout
Categories: Beef
Yield: 4 Servings

1/2	c	Chopped onion
2	ts	Oil
1	c	Coarsely chopped mushrooms
2		Cloves garlic; minced
3/4	c	Beef broth
1		Tomato; chopped
1/4	c	Dry red wine
8		Black olives; pitted, chopped
3/4	ts	Dried thyme
4		Club steaks; (4 ounces each)
1/2	ts	Salt
1/4	ts	Pepper
		Watercress sprigs; for garnish,
		; optional

Cook onion in oil in skillet until softened, 5 minutes. Add mushrooms and garlic; cook until very tender, 5 minutes. If too dry, add broth, 1/4 cup at a time. Stir in tomato, wine, olives and remaining broth. Simmer, uncovered, 10 minutes. Add thyme; keep warm.

Meanwhile, heat nonstick skillet. Coat skillet with nonstick cooking spray. Season steaks with salt and pepper. Add to skillet; brown 4 minutes each side for medium-rare or until desired doneness. Remove steaks to platter. Spoon sauce over. Garnish with watercress.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: unknown cooking magazine

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