Steak with Mushroom Ragout
I was going to make some polenta to serve with this, but I found the mix, that had lived in the pantry for (apparently) far too long had gone questionable. I still wanted to try a mushroom ragout, so I stuck with that part of the plan and just served it over pasta.
We've got some experimental homemade white russian ice cream in the ice cream maker for dessert. I'm not optimistic.
The recipe (behind the cut) is pretty much my own recipe, pieced together from a bunch of ragout recipes I found in my various cookbooks and online. Not sure if it's still considered a ragout, but it was awesome.
Also, since a couple of you were interested, I'm going back to edit my alfredo sauce post from last week and post the recipe.
Ingredients:
1 small onion, diced
3 cloves garlic, chopped
olive oil
Sauté the onion and garlic in a hearty splash of olive oil until onion gets clear. Add to this:
1 package baby bella mushrooms, quartered
Keep sautéing until the mushrooms look cooked through. Add to this:
6 vine-ripened tomatoes, chopped; I used 4 yellow tomatoes and 2 orange tomatoes because that's what I happened to have available. Roma tomatoes would work great too, I'm sure.
8 oz of beef stock; I swear by Kitchen Basics brand stocks in cartons. They're much less salty and more flavorful than Swanson or canned broths.
1/2 cup red wine; Today I used a bottle of Beringer Founder's Estate Old Vines Zinfandel, 2005 that someone generously brought us at a dinner party and we weren't able to use at the time. This might be my new red cooking wine; it was great to drink AND for flavoring the sauce.
Salt, pepper and Italian herbs to taste.
Simmer this for about half an hour, until the liquid is cooked down. Serve over pasta (as I did), polenta (as I planned) with some yummy steaks. This sauce is so hearty, it would be fine on its own, too.
We've got some experimental homemade white russian ice cream in the ice cream maker for dessert. I'm not optimistic.
The recipe (behind the cut) is pretty much my own recipe, pieced together from a bunch of ragout recipes I found in my various cookbooks and online. Not sure if it's still considered a ragout, but it was awesome.
Also, since a couple of you were interested, I'm going back to edit my alfredo sauce post from last week and post the recipe.
Ingredients:
1 small onion, diced
3 cloves garlic, chopped
olive oil
Sauté the onion and garlic in a hearty splash of olive oil until onion gets clear. Add to this:
1 package baby bella mushrooms, quartered
Keep sautéing until the mushrooms look cooked through. Add to this:
6 vine-ripened tomatoes, chopped; I used 4 yellow tomatoes and 2 orange tomatoes because that's what I happened to have available. Roma tomatoes would work great too, I'm sure.
8 oz of beef stock; I swear by Kitchen Basics brand stocks in cartons. They're much less salty and more flavorful than Swanson or canned broths.
1/2 cup red wine; Today I used a bottle of Beringer Founder's Estate Old Vines Zinfandel, 2005 that someone generously brought us at a dinner party and we weren't able to use at the time. This might be my new red cooking wine; it was great to drink AND for flavoring the sauce.
Salt, pepper and Italian herbs to taste.
Simmer this for about half an hour, until the liquid is cooked down. Serve over pasta (as I did), polenta (as I planned) with some yummy steaks. This sauce is so hearty, it would be fine on its own, too.