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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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From my collection of handwritten recipes 1964. This is a great way to use up that leftover roast beef from Sunday dinner. Ingredients:
4 tablespoons butter |
3 small onions, sliced thin |
1 cup green bell pepper, thinly sliced |
1 garlic clove, crushed |
2 (8 ounce) cans tomato sauce |
1 cup dry red wine |
salt and pepper |
1 (4 ounce) can mushrooms with juice, sliced |
1 teaspoon oregano |
3 cups beef roast, cut in chunks (leftover) |
Directions:
1. Melt butter in skillet and saute onions. Add garlic and green pepper; cook 5 minutes. Add tomato sauce, wine, salt and pepper, mushrooms with juice, and oregano. Simmer 15 minutes. Add beef, simmer 20 minutes. Serve over rice.
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