Roman Stew Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
1 lbs: Lean beef,
2 each: Cloves garlic, minced or
1 T: Olive oil,
-pressed,
1/2 large: Onion, sliced
1/4 t: Black pepper,
1 cup: Crushed tomatoes in puree,
Salt to taste,
-1/2 cup: chopped parsley,
1/2 cup: Red wine,
1/2 t: Dried oregano leaves,
1/2 cup: Beef broth,
1 T: Butter,
1/2 cup: Parmesan cheese, grated
1/2 lbs: Fresh sliced mushrooms,
Directions:
Directions: Cut the meat into 1-inch cubes. Brown in butter and oil
over medium-high heat. Remove from the heat. Saute mushrooms for 3
to 4 minutes and remove. Saute the onion and garlic for 3 to 4
minutes, add the tomatoes, parsley and seasonings, then simmer for 5
to 10 minutes. Add the wine, broth and cheese. Simmer for another 5
minutes, stir in the meat and mushrooms. Cover, and cook for an
hour. Add a little water or broth, if needed. Excellent served with
rice cooked in broth and served with cheese, or oven-roasted
potatoes, broccoli and crisp rolls.
Submitted By EARL SHELSBY On 02-10-95
Source from luhu.jp
over medium-high heat. Remove from the heat. Saute mushrooms for 3
to 4 minutes and remove. Saute the onion and garlic for 3 to 4
minutes, add the tomatoes, parsley and seasonings, then simmer for 5
to 10 minutes. Add the wine, broth and cheese. Simmer for another 5
minutes, stir in the meat and mushrooms. Cover, and cook for an
hour. Add a little water or broth, if needed. Excellent served with
rice cooked in broth and served with cheese, or oven-roasted
potatoes, broccoli and crisp rolls.
Submitted By EARL SHELSBY On 02-10-95
Source from luhu.jp