Yield: 1 Servings
|1½ pounds||Boneless top round|
|1 \N||Green pepper; chopped|
|1 \N||Onion; chopped|
|2 \N||Ribs of celery; sliced|
|1 \N||Clove garlic; minced|
|1 can||Sliced mushrooms; (or 1/2 lb. fresh mushrooms)|
|1 can||Tomato soup|
|1 \N||Jar stuffed olives; drained and sliced|
|½ cup||Burgundy wine|
I got this recipe from "GOURMET ON THE GO" put out by Ideals It sounds really good
A Spanish dish, full flavored but not spicy hot Trim meat, then cut in strips or cubes and brown in fat (I would use olive oil) Add green pepper, onion, celery, garlic, mushrooms and soup and simmer, covered, for 45 to 60 minutes. Add wine and olives 10 to 15 minutes before serving. Add ⅓ cup water if there is insufficient sauce Yield: 4 servings
I have had several people ask where to get the Ideal Cookbooks and I found an address in the back of this one. These books came out in 1978 and came out by monthly. I don't know if you can still get them or not but the address is: Ideals Publishing Corp.
11315 Watertown Plank Rd. Milwaukee, WI. 53226 You may look in your local bookstores, gift shops,greeting card shop or stationery stores.
I have never made anything out of these books that didn't turn out good.
Posted to TNT Recipes Digest by vaughndell@... on Mar 27, 1998