| 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.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”