57626 recipes created | Permalink | Dark Mode | Random

Scruffy Beef With Zucchini Recipe

Ingredients

2 cloves garlic, minced

1 tablespoon dried sage

1 1/2 tablespoons dried parsley

1 (14 ounce) can diced carrots

1 (15 ounce) can green beans, drained

1/2 pound venison, cut from the bones

1 (5.5 ounce) can condensed tomato soup

2 tablespoons olive oil

1 teaspoon white sugar (optional)

3 tablespoons tomato paste

1 teaspoon salt

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon garlic powder

1/2 teaspoon dried oregano

salt and pepper to taste

ground black pepper to taste (optional)

25 fresh peaches, pitted and quartered

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, blend garlic, sage, parsley, carrots, green beans and venison. Shake vigorously and refrigerate overnight.

Mix together tomato soup, olive oil, sugar, tomato paste, olive oil, sugar, tomato paste, olive oil, sugar and tomato paste. Mix all ingredients well. Sprinkle mixture over beef.

Arrange peeled peaches in the bottom of a lightly greased 9x13 inch baking dish. Drizzle tomato paste over peaches filling mixture, top with remaining peaches and top with vegetable mixture. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until even brown.

Comments

THuDuD writes:

⭐ ⭐ ⭐ ⭐ ⭐

LOVE! I could eat it three meals a day!
Liili writes:

⭐ ⭐ ⭐

This recipe sounded great and with all the olive oil and scallops I felt I should write a review. Instead of writing a review I decided to just eat the whole thing. Wow - this was delicious! I did reheat the salad for a few minutes in the oven before putting it in the toaster oven for a few minutes to get the cheese and zucchini cooking time right. I also added some garlic powder and salt to give it a bit more flavor. The only thing I did differently was to saute the onion and garlic in a bit of the butter (about 1/4 tsp of butter) until it begins to brown. This allows the zucchini to absorb the flavor more fully. I also added some fresh whole basil to the salad. It tasted so fresh and easy... I will definitely make it again and put in some fresh parsley next time. Thanks for the recipe
Suruh Ju writes:

⭐ ⭐ ⭐ ⭐ ⭐

I used 2 zucchini because i didn't have 3. The next time i make this i will also fry the zucchini in hot oil before placing it in the pre-heat oven to brown the top. I have leftovers so far, and i don't plan on freezing any of them, thanks for the great recipe, Mom!