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Skillet Stew For Two

beef - other, stews

8 ounces stir-fry beef strips
1 tablespoon all-purpose flour
pinch pepper
2 teaspoons vegetable oil
1 onion; chopped
1 clove garlic; minced
2 carrots; sliced
1 cup quartered mushrooms
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 3/4 cups beef stock
1/4 cup red wine
1 teaspoon Dijon mustard
1 cup chopped green beans
1 cup gnocchi (frozen or fresh); 4 oz
1/4 teaspoon salt

With this streamlined method, small households can enjoy the heartiness of stew without the leftovers. Cut steak across the grain into thin strips. In bowl, combine flour with pepper; add beef, tossing to coat. In skillet, heat oil over medium-high heat; stir-fry beef for 2 minutes or just until browned. Remove from skillet; cover and set aside. Add onion, garlic, carrots, mushrooms, basil and oregano to pan; cook over medium heat, stirring often, for about 10 minutes or until softened. Add stock, wine and mustard; bring to boil. Stir in green beans, gnocchi and salt; cover and boil gently, stirring once, for 8 minutes or until gnocchi and beans are almost tender. Uncover and cook for 4 minutes or until thickened. Stir in beef and any accumulated juices; heat through.

Contributor: Canadian Living Magazine - October, 1998

Yield: 2 servings

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