1/2 cup olive oil
1 large onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1/2 teaspoon salt
1/3 teaspoon black pepper
2 small krautenera (mountain) onions, diced (optional)
4 small fresh mushrooms, sliced into 1/4 inch slices
1/2 tablespoon dried parsley
1 quart water
2 potatoes, peeled and cubed
6 (28 ounce) cans mixed vegetables with wine
2 tablespoons unsalted butter
1 tablespoon seasoned salt
1 tablespoon dried basil
2 tablespoons dried marjoram
2 tablespoons dried basil
1/2 teaspoon dried marjoram
3 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons dried marjoram
1 tablespoon dried marjoram
1 bunch fresh parsley
1/2 teaspoon black pepper
Heat olive oil in large skillet over medium heat. Stir in onion, garlic, pepper, salt, and black pepper. Saute for about 5 minutes.
Stir in onions and mushrooms. Cook and stir 5 minutes more.
Pour mixture over meat and veggies in microwave and coat well. Microwave uncovered for 2 minutes to prevent browning. Stir in parsley and leave in microwave until tender.
Remove meat and vegetables, placing on racks of plates. Serve at room temperature.
⭐ ⭐ ⭐ ⭐ ⭐