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Beef and Vegetable Ragout

Beef and Vegetable Ragout Recipe

  • 3/4 pound beef tenderloin, cut into 1/2 inch strips
  • 1 tablespoon olive oil
  • 1 1/2 cups fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can beef broth
  • 1/4 cup port wine
  • 2 cups sugar snap peas
  • 1 cup cherry tomatoes, cut in half
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 367
Total Fat 23.5g
Saturated Fat 8.5g
Cholesterol 60mg
Sodium 670mg
Total Carbohydrate 15.1g
Dietary Fiber 3.5g
Sugars 1.9g
Protein 20.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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