Roman stew

Yield: 1 servings

Measure 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
\N \N Salt to taste
½ cup Red wine
½ cup Beef broth
½ cup Parmesan cheese, grated


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

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