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FareShare Gazette Recipes -- April 2003 - R's


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Roman Stew

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                      * Exported from MasterCook *

                                Roman Stew

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  lean beef
  1         tablespoon  butter or margarine
  1         tablespoon  olive oil
     1/2         pound  fresh mushrooms -- sliced
     1/2         large  onion -- sliced
  2                     garlic cloves -- minced or pressed
  1                cup  crushed tomatoes in puree
     1/2           cup  parsley -- chopped
     1/2      teaspoon  dried oregano
     1/4      teaspoon  black pepper
                        Salt -- to taste
     1/2           cup  red wine
     1/2           cup  beef broth
     1/2           cup  grated Parmesan cheese

Cut meat into 1-inch cubes. Brown in butter and oil over Medium-High
heat. Remove.

Saute' mushrooms for 3-4 minutes. Remove.

Saute' onion and garlic 3 to 4 minutes.
Add tomatoes, parsley and seasonings.
Simmer for 5 to 10 minutes.

Add wine, broth and cheese. Simmer 5 minutes longer.
Stir in meat and mushrooms.

Cover and cook for 1 hour. Add a little water or broth, if needed.

Serves 4.

For 2 servings cut all ingredients in half.
For 8 servings double all ingredients

Source : "My Great Recipes Card 10-70"

T(Cooking Time): "1:15"

Serving Ideas : Good serve with: Rice cooked in broth and served with
cheese, or oven-roasted potatoes, broccoli and crisp rolls.

NOTES : Everyone seem to love the Italian seasonings, tomatoes,
oregano, Parmesan cheese and mushrooms. Add a small amount of beef
(good for your budget and waistline) and red wine and create a
delectable meal that will be popular with everyone.

Bobbie's Note: This was a marvelous dish. We served it over rice with
hot bread and a tossed salad. The rice soaked up some of the extra
juice which I had at the end.

Contributed to the FareShare Gazette by Bobbie; 8 April 2003.

            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 396 Calories; 26g Fat (61.8% 
calories from fat); 30g Protein; 6g Carbohydrate; 1g Dietary Fiber; 
85mg Cholesterol; 457mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean 
Meat; 1 Vegetable; 2 1/2 Fat.

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