| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 5 | lb | 4-inch-thick chuck roast or rolled roast of beef |
| 1/4 | c | Butter |
| 6 | md | Potatoes,; boiled for 10 minutes |
| 2 | Garlic cloves,; chopped | |
| 6 | md | Onions, cut into; 1/2- inch cubes |
| 3 | Green peppers, cut into; 1/2- inch cubes | |
| 28 | oz | Can Italian plum tomatoes,; broken up |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Sugar; (optional) |
| 1 | tb | Red wine vinegar |
| Salt & freshly ground pepper |
INSTRUCTIONS
Preheat oven to 375 degrees. Place the beef in a large skillet or paella pan and roast for 1 hour, until brown on the outside, still rare inside. Remove the skillet from the oven and cut the meat into 2-inch squares or chunks, reserving the juices. Add the butter to the skillet. Chop the potatoes into 2-inch chunks and add them to the skillet. Add the garlic, onions, peppers, tomatoes and their juice, Worcestershire, sugar, and vinegar. Return the meat and its juices to the pan. Bake for 1 to 1 1/4 hours, until the meat is tender and potatoes are cooked through. Add salt and pepper to taste. May be made in advance and reheated. Yield: 6 to 8 servings Recipe By :NATHALIE DUPREE COOKS SHOW#ND7092 Posted to MC-Recipe Digest V1 #290 Date: Sun, 10 Nov 1996 00:00:20 -0500 From: Meg Antczak <meginny@frontiernet.net>
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