Recipe - Steak And Mushroom Ragout

One half cup Chopped onion
2 teaspoon Oil
1 cup Coarsely chopped mushrooms
2 Cloves garlic; minced
Three fourths cup Beef broth
1 Tomato; chopped
One fourth cup Dry red wine
8 Black olives; pitted,
chopped
Three fourths teaspoon Dried thyme
4 Club steaks; (4 ounces each)
One half teaspoon Salt
One fourth teaspoon 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, One fourth 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 mediumrare or until desired doneness. Remove steaks to platter.
Spoon sauce over. Garnish with watercress.

Recipe by: unknown cooking magazine Posted to MCRecipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997