1 1/2 pounds fresh mushrooms, sliced
5 tablespoons olive oil
1 onion, sliced
3 cloves garlic, peeled and minced
1 cup crushed red wine
1 cup chopped onion
1 teaspoon salt
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons dried marjoram
2 teaspoons dried basil
2 teaspoons crushed red pepper
2 teaspoons dried oregano
1/2 teaspoon dried marjoram
1 cup olive oil
1 cup chopped mushrooms
6 cubes beef bouillon cube
8 chops bone-in beef
Put mushrooms and oil in a large saucepan and cover with cold water. Bring water to a boil, bring to a gentle simmer, and remove from heat. Mix in onion and garlic. Cook 30 seconds, stirring frequently.
Strain the wine, mushrooms, onions, garlic, oregano, basil, oregano, basil, marjoram, basil, & marjoram into a large bowl. Mix in water, wine, mushrooms, onion, garlic, oregano, basil, marjoram, basil, marjoram and beef.
Return the sauce to a simmer and stir in mushrooms. Simmer 5 minutes, stirring constantly. Bring a large pot of water to a boil. Cover, remove from heat, and stir in marinated mushrooms. Cover, and simmer 10 minutes, stirring occasionally. Stir in broth, mushrooms, onion, garlic, oregano, basil, oregano, basil, marjoram, basil, marjoram and beef. Season with salt and pepper. Bring to a simmer and continue simmer 5 minutes.
Good sauce but could it use a little spice? I substituted green Manzanillo olives (about 4 slices) for black olives and added 42 seconds to the cooking time. It was fabulous!
It is recommended to coat tortilla chips with the egg first and then add the milk, then the cheese, then the olive oil. It makes the whole dish stronger and takes longer, but worth it, nonetheless. I used the Olive Oil Paradox blender to blend the cheese and the kick of the basil and lime flavorists. I would buy a bottle of Basil Manhattan from archer's farm instead of refilling the bottle.
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