2 tablespoons vegetable oil
4 pounds lean beef stew meat
1 tablespoon paprika
3/4 cup Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
7 green onions, sliced
1/4 cup chopped onion
1/4 cup chopped black olives
1/4 cup minced red onion
2 tablespoons minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried marjoram
2 zucchinis, sliced
1 cup chopped celery
2 tablespoons chopped onion
2 slices whole wheat bread (optional)
In a large skillet, heat oil over medium heat. Add beef and cook until no longer pink; drain.
Stir the paprika, Italian seasoning, basil, oregano, green onions, onion, garlic, salt, pepper and marjoram in a large bowl. Mix well; pour over beef mixture.
Cover and simmer meat over medium heat for 40 minutes.
Stir in celery, 1/3 cup chopped onion, olives, garlic, salt, pepper and marjoram. Cook 15 minutes more.
Remove from heat. Stir into meat mixture. Cover and simmer 5 minutes more. Cover and simmer until beef mixture is thickened, 10 minutes. Serve immediately.
As written this trip was very pasta-like- I had ample pasta and went into large zucchini pasta dishes. I made a guest dinner the night before and had enough food for 10 dinner plates. I cooked a total of 5 photos with my Canon EF 70-200mm f.1.2L STM lens. My advice, don't altereeee Reply with a twist!:) Eliminate the olive oil completely and simmer the meat while your guests eat it. No extra cheese! Would greatly appreciate it.
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