Roman stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean beef |
| 1 | tablespoon | Olive oil |
| ½ | large | Onion, sliced |
| 1 | cup | Crushed tomatoes in puree 1/2 cup chopped parsley |
| ½ | teaspoon | Dried oregano leaves |
| 1 | tablespoon | Butter |
| ½ | pounds | Fresh sliced mushrooms |
| 2 | eaches | Cloves garlic, minced or pressed |
| ¼ | teaspoon | Black pepper |
| Salt to taste | ||
| ½ | cup | Red wine |
| ½ | cup | Beef broth |
| ½ | cup | Parmesan cheese, grated |
Directions
INGREDIENTS
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