Beef and Porcini Ragout

4 oz beef stew meat, small diced
2 oz dried porcini mushrooms
3 oz Oregano olive oil
1 can Sogno Toscano tomatoes, chopped
2 cups zucchini, small diced
1 med onion, small diced
1 tsp salt
½ tsp fresh ground black pepper
½ cup chopped parsley

1. Soak mushrooms in warm water for 10 minutes, save and strain liquid
2. In medium pan, on medium high heat, add 1 oz of the olive oil and brown the beef
3. Remove beef and set aside
4. Add remaining olive oil to pan and lightly brown zucchini
5. Chop mushrooms, add remaining ingredients to pan and simmer.
6. Season to taste and serve over polenta

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