Rory's Ribeye Ragu

Published 01/07 2014 02:51PM

Updated 01/07 2014 05:13PM

Ribeye Ragu
Ingredients:
1 pound cooked ribeye or strip steak, diced
Olive oil
1 onion sliced
2 cups sliced mushrooms
1.5 cup beef stock
1/2 cup red wine
1 tablespoon garlic
1 1/2 cup tomato sauce
1 cup heavy cream
1 pound pasta of choice or rice, cooked off
Steak seasoning
Grated provolone for garnish

Directions:
1. Dice cooked of ribeye or strip into bite size pieces.
2. Heat medium pot. Add olive and onion, sauté until translucent.
3. Add mushrooms and sauté a few minutes.
4. Add meat and sauté for 5 minutes.
5. Add garlic and red wine, bring to slight simmer.
6. Add beef stock, let reduce by half.
7. Add tomato sauce and turn heat down. Let slow simmer for 1 hour.
8. Finish with heavy cream.
9. Season with steak seasoning.
10. Top with provolone.

Boot Hill Saloon & Grill

909 Vega Blvd.  Vega
806-267-2904

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