Cooking up a rich, flavorful French ragoût (a close cousin of Italian ragu) of tender vegetables.
Stewing and slow-cooking a medley of ingredients for a good part of the day.
Borrowing inspiration from the sweet-and-sour Italian condiment known as peperonata, which creates a hearty sauce with onion, garlic, bell peppers, and balsamic vinegar in a fraction of the time.
HOW THIS QUICKIE WORKS
- Quick-cooking strip steaks are the basis of the dish and provide big beefy flavor as well as tender, juicy meat
- To streamline cooking and cleanup, the steaks and the accompanying colorful pepper ragoût are cooked in the same skillet
- Scraping the fond (the bits of meat stuck to the pan) into the ragoût adds a deeper flavor and richness to the pepper mixture and connects the flavors of the sweet-sour sauce to the savory steak