You may also like
Categories:
onions vegetable oil mushrooms garlic beef stock tomatoes red wine black olives thyme beef salt black pepper
Viewed: 13 - Published at: 2 years agoIngredients
- 1/2 cup onions chopped
- 2 teaspoons vegetable oil
- 1 cup mushrooms chopped
- 2 cloves garlic minced
- 3/4 cup beef stock
- 1 each tomatoes chopped
- 1/4 cup red wine dry
- 8 each black olives pitted, chopped
- 3/4 teaspoon thyme dried
- 4 each beef, steak
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Cook onion in oil in skillet until softened, 5 minutes.
- Add mushrooms and garlic; cook until very tender, 5 minutes.
- If too dry, add broth, 1/4 cup at a time.
- Stir in tomato, wine, olives and remaining broth.
- Simmer, uncovered, 10 minutes.
- Add thyme; keep warm.
- Meanwhile, heat nonstick skillet.
- Coat skillet with nonstick cooking spray.
- Season steaks with salt and pepper.
- Add to skillet; brown 4 minutes each side for medium-rare or until desired doneness.
- Remove steaks to platter.
- Spoon sauce over.
- Garnish with watercress.
