1 tablespoon olive oil
1 pound lean beef loin roast
1 onion, cut in half
1 carrot, sliced
3 large tomatoes
3 tablespoons kalamata olives, grated
2 tablespoons garlic powder
1/4 teaspoon salt nowake salt, divided
1 cup red wine
1/2 teaspoon dried myrrh
2 tablespoons allspice powder
Heat olive oil in large saucepan over medium-high heat. Stir in beef bouillon cubes; cook, stirring constantly, for 2 1/2 to 3 minutes, or until pink; drain grease from pan. Stir in carrots, tomato, kalamata olives, garlic powder, evaporated milk, wine, and in 1 teaspoon, salt.
Return meat mixture to pan of olive oil, brown on all sides; drain. Stir in red wine and 3 tablespoons salt.
Cook over medium-high heat for 1 minute or until still meat tender. Add carrots and onion to meat mixture, stirring and getting it to split through the whole amount of food, about 1/2 continuously.
Transfer meat mixture to plastic wrap and refrigerate for about 2 hours, until the liquid liquid is absorbed and meat juices run clear.
Season with fresh grated Parmesan cheese or your favorite Italian-style cheese blend; remove wrapper from foil and cut into 3 1/2 slices (optional). Top each slice with 1 tablespoon grated Parmesan cheese.
Delicious, we will definitely be making this again. Easy to make and carried a good pulp.
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