Penne with Beef and Mushroom Ragout
This simple stew makes a warming entrée on a cold day.
1 pound boneless beef sirloin, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1/2 pound mushrooms, sliced
1 cup dry red wine
1 (14.5-ounce) can beef broth
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
Freshly grated Parmesan cheese for accompaniment
8 ounces penne pasta, cooked according to package directions
- Toss beef, flour, salt and pepper in a small bowl until evenly coated. Shake off excess.
- Heat oil in a large, deep skillet over medium-high heat. Add beef and brown on all sides. Remove with a slotted spoon. Sauté onion until translucent and golden, about 5 minutes; add garlic during the last minute. Add mushrooms and sauté until soft, about 7 minutes. Pour in red wine and bring to a boil; scrape any browned bits off bottom of pan. Return meat to pan and allow wine to reduce until almost evaporated. Stir in broth, tomato paste, vinegar and thyme. Bring to a boil, reduce heat and simmer until meat is tender and sauce is thickened, about 20 minutes; adjust seasoning if necessary.
- Serve over warm pasta and garnish with Parmesan cheese.
Makes 4 servings.