Cozy and delicious, this Ragu Recipe with Steak and Mushrooms is filled with big chunks of steak in a rich tomato sauce filled with mushrooms. Serve over mashed potatoes for a comforting dinner.
- 2 lbs beef sirloin steaks
- Salt and pepper
- 2 tablespoons extra virgin olive oil, divided
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 28-oz can fire roasted tomatoes
- 1/2 cup water
- 1 teaspoon crushed red pepper
- 1 tablespoon balsamic vinegar
- Parmesan cheese, for serving, optional
- Mashed potatoes, for serving, optional
- Cut the steaks into thin slices, against the grain. Season generously with salt and pepper.
- Heat 1 tablespoon of the olive oil in a large skillet, over high heat.
- Working in batches, add the steak to the skillet in a single layer and cook until one side is browned, then flip the pieces. Remove to a plate, then repeat with the remaining steak until it is all cooked.
- Add the remaining tablespoon of olive oil to the skillet. Add the mushrooms and cook, stirring often, until the mushrooms are browned. Add the garlic and cook an additional 30-60 seconds.
- Stir the tomatoes into the mushrooms, then the water and the crushed red pepper.
- Bring the mixture to a boil, then simmer until the sauce has thickened slightly, about 15 minutes.
- Add the steak to the tomato sauce, then stir in the balsamic vinegar.
- Serve the ragu over mashed potatoes. Top with parmesan cheese, if desired.
Adapted from Every Day with Rachael Ray February 2009
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information does not include optional ingredients.
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 4 g
- Sodium: 443 mg
- Fat: 10 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 96 mg
Keywords: ragu recipe