Beef-Vegetable Ragout - cooking recipe

Ingredients

3/4 lb beef tenderloin (cut into 3/4-in pieces)
1 tablespoon olive oil or 1 tablespoon cooking oil
1 1/2 4 ounces fresh shiitake mushrooms or 1 1/2 cups button mushrooms, sliced
1 medium onions, chopped or 1/2 cup chopped onion
1 teaspoon bottled minced garlic
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can beef broth
1/4 cup port wine or 1/4 cup dry sherry
1 cups sugar snap peas or (10 ounce) package frozen sugar snap peas, thawed
1 cup cherry tomatoes, halved
hot cooked wide egg noodles (optional) or bow tie pasta (optional)

Preparation

In a large nonstick skillet cook stir meat in hot oil for 2-3 minutes or until meat is of desired doneness. Remove meat from skillet, reserve drippings. Keep meat warm.
In the same skillet cook mushrooms, onion, and garlic until tender.
Stir in flour, salt, and pepper. Add beef broth and wine or sherry. Cook and stir until thickened and bubbly.
Stir in sugar snap peas; cook and stir for 2-3 minutes more or until peas are tender.
Stir in meat and tomatoes; heat through. If desired, serve over noodles or pasta.
Total time 30 start to finish.
Can be made ahead, just reheat while pasta is cooking and add snap peas right before serving.
Can be served alone or paired with a crusty bread and salad.