Recipe - Beef Ragu With Tomatoes And Olives

1 tablespoon Olive oil
1 pound Boneless beef chuck steak;
cut into 1" cubes
2 teaspoon Tarragon; or 2 tbsp fresh
2 cup Canned peeled tomatoes;
coarsely chopped
1 teaspoon Orange zest; minced
Three fourths cup Dry white wine or chicken
stock
One half cup Pitted green or black olives
1 tablespoon Parsley; minced

From: Sam M Rasheed srasheed@juno.com

Heat oil in a large heavy nonstick skillet over medium high heat.
Saute beef 34 minutes per side or until golden brown. Add tarragon,
tomatoes, orange zest & wine. Reduce heat to low, cover and stew
4550 minutes or until meat is done. If stew becomes too thick, add a
little water. Season with salt & pepper to taste. Stir in olives &
sprinkle with parsley just before serving.

Posted to JEWISHFOOD digest by Deena Abraham dsabraham@juno.com on
Jan 28, 1999, converted by MM_Buster v2.0l.