1 tablespoon olive oil
2 cloves garlic, minced
salt and pepper to taste
1 pound domestic low-fat beef rump roast pieces
4 large Italian-style cooking vegetables
1 teaspoon dried basil
1 (28 ounce) can sliced mushrooms
salt and pepper to taste
2 tablespoons dried oregano
1 tablespoon dried sage
1 cup chopped fresh herbs
1 large tomato, seeded and diced
1 (15 ounce) can tomato paste
2 (15 ounce) cans cooked beef broth
1 (28 ounce) can shredded sharp Cheddar cheese
1 (8 ounce) package cream cheese, at room temperature
1/4 cups diced tomato
1/2 cup chopped onion
1 cup diced celery
1/4 cup chopped fresh parsley
1/3 cup red wine vinegar
1 cup green wine vinegar
freshly grated Parmesan cheese
Melt 2 tablespoons olive oil in a large saucepan. Stir in garlic; salt and pepper to taste. Cook over medium heat, stirring occasionally, until thickened. Bring to a slow boil and stir in meat pieces. Reduce heat to medium and cook 4 minutes, stirring occasionally.
While meats are cooking, season with salt and pepper to taste. Stir together vegetables and basil and season with salt and pepper. Whisk together cream cheese, tomato paste, beef broth, cheese, tomato, onion, celery, parsley, vinegar, wine vinegar and wine vinegar. Bring to a very slow simmer, stirring occasionally, until vegetables are tender.
Reduce heat to medium and stir in sliced mushrooms, basil, oregano and sage. Cook 6 minutes, stirring occasionally. Stir in meat cubes. Cook 3 to 6 minutes, stirring. Serve over rice and pasta.
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