1 (20 ounce) can beef broth
water
2 onions, sliced
6 black peppercorns salt
5 cloves garlic, crushed
1 1/2 teaspoons ground cumin
1 teaspoon freshly cracked pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups mushrooms, sliced
1 (4 ounce) can black olives, drained
1 cup Italian seasoning
1 (15 ounce) can black olives, drained
3 (6.5 ounce) cans dried mushrooms, drained
1 1/2 teaspoons olive oil
2 tablespoons hot pepper sauce
1 (4 ounce) can sliced fresh mushrooms, drained
In a large pot over high heat combine the broth, water, onions, peppercorns and garlic. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer for 15 minutes, or until all ingredients are tender.
Stir the cumin, oregano, basil, mushrooms, black olives, Italian seasoning, black olives, mushrooms and olive oil in the skillet over medium heat. Pour over the beef mixture and simmer 4 minutes, scraping up the browned bits of fat. Season with pepper sauce. Brown on all sides.
Remove from heat and stir in peppercorns salt, garlic, cumin, oregano, basil, mushrooms, black olives, Italian roux, black olives, mushrooms and olive oil. Cover, and simmer 2 hours, stirring occasionally. Remove from heat, and stir in pepper sauce.
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