Recipe: Roman Stew (using beef and tomatoes, My Great Recipes Cards, 1980's)

ROMAN STEW

1 pound lean beef, cut in 1-inch cubes
1 tablespoon butter or margarine
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1/2 large onion, sliced
2 cloves garlic, minced or pressed
1 cup crushed tomatoes in puree
1/2 cup chopped fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
salt (to taste)
1/2 cup red wine
1/2 cup beef broth
1/2 cup grated Parmesan cheese

Brown beef in butter and oil over medium-high heat. Remove from pan and set aside.

Saute mushrooms in pan for 3-4 minutes. Remove and set aside.

Saute onion and garlic for 3-4 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.

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

Makes 4 servings
Source: My Great Recipes Card #10-70, 1980's