| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Spanish |
All newly t, Soups & ste |
2 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Ground beef |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
cn |
(8 oz.) tomato sauce |
| 1 |
md |
Carrot, sliced |
| 1 |
cn |
(2 oz.) mushroom stems and pieces |
| 2 |
tb |
Chopped onion |
| 2 |
tb |
Sliced pimento stuffed olives |
| 1/2 |
ts |
Sugar |
| 1/2 |
c |
Water |
| 1/4 |
c |
Dry red wine |
|
|
Grated parmesan cheese, optional |
INSTRUCTIONS
In saucepan cook ground beef till browned; drain off fat. Stir in salt and
pepper. Add tomato sauce, carrot, mushrooms, onion, olives, and sugar. Stir
in water and wine. Cover; simmer for 30-35 minutes or till carrot is
tender, stirring occasionally. Sprinkle individual servings with parmesan
cheese, if desired. Makes 2 servings.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #655 by
L979@aol.com on Jul 6, 1997
A Message from our Provider:
“Jesus: to know him is to love him”