| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | lb | Boneless beef chuck steak; cut into 1" cubes |
| 2 | ts | Tarragon; or 2 tbsp fresh |
| 2 | c | Canned peeled tomatoes; coarsely chopped |
| 1 | ts | Orange zest; minced |
| 3/4 | c | Dry white wine or chicken stock |
| 1/2 | c | Pitted green or black olives |
| 1 | tb | Parsley; minced |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com> Heat oil in a large heavy nonstick skillet over medium high heat. Saute beef 3-4 minutes per side or until golden brown. Add tarragon, tomatoes, orange zest & wine. Reduce heat to low, cover and stew 45-50 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 JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on Jan 28, 1999, converted by MM_Buster v2.0l.
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