1 tablespoon vegetable oil
2 peeled tomatoes
2 pureed celery
1 cup white wine
3/4 cup water
5 ounces beef stewed tomatoes
2 cups fresh mushrooms
1/4 teaspoon dried oregano
salt and pepper to taste
3 cups crushed tomato
3/4 cup finely chopped green bell pepper
1 ounce prepared horseradish
1 1/2 tablespoons mustard powder
1 tablespoon extra virgin olive oil
1 teaspoon crushed white sugar
1/2 teaspoon dry mustard
In a large saucepan, combine the oil, tomatoes, celery, wine, water, beef and tomatoes. Bring to a boil, stirring constantly. Toss to coat. Reduce heat, cover and simmer for 30 minutes over medium-low heat.
Meanwhile, bring 2/3 cup mixed vegetables to a small heat. Add mushrooms, oregano, salt, pepper and grape juice to tomatoes.
Reduce heat to medium or reduce to low. Simmer over low heat for 20 minutes or until vegetables are tender.
Stir cooked mix vegetables into tomatoes, pour over veggie mixture and stir well. Store mixture in fridge, stirring occasionally.
In a small bowl, mix crushed tomato, green bell pepper, horseradish, mustard and extra olive oil. Mix well and stir into tomato mixture, mixing well. Serve immediately.
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