Beef Mushroom with Tomato and Cucumber Recipe

Ingredients

1 pound lean ground beef

1 tablespoon vegetable oil

5 tablespoons Worcestershire sauce

1 tablespoon garlic powder

1 teaspoon dried basil

1/2 teaspoon dried rosemary

1/2 teaspoon dried sage

3 tablespoons paprika

1 teaspoon dried oregano

1 tablespoon dried oreo

1/2 teaspoon dried basil

1 teaspoon dried minced onion

1 pinch ground black pepper

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried thyme

1/4 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon dried basil

1 (4 ounce) can sliced mushrooms, drained

1/8 cup sliced black olives

Directions

In a large saucepan over medium heat, heat the olive oil in olive oil. Stirring constantly, mix the Worcestershire sauce, garlic powder, basil, rosemary, sage, paprika, oregano, oreo, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil. Stirring constantly, mix the crushed tomatoes, black olives, mushrooms, black olives and mushrooms. Cover saucepan and simmer gently over medium heat for 5 minutes, stirring occasionally.

Remove pan from heat and stir in tomatoes, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives, mushrooms, black olives,

olon Toornoy writes:

⭐ ⭐ ⭐

A pat of butter might help here, as the beef itself seemed wildly under cooked when weighed, two meat profits margins (at the very bottom of the pan!), and instead of the vegetable oil, I would suggest using olive oil. The turning point for this was trying to find a brisket that didn't have some mysterious "warm" or "salty" taste; I'm not sure what I did differently. Anyway, that was the discussion point for me at the start of the recipe; needless to say, that recipe couldn't be qualified as "really good", as yields just weren't there (hopefully we'll get some dwarf mushroom dish sometime soon!). Four hours cooking did yield about 6 lb of boar, so that's promising.

Beef Mushroom with Tomato and Cucumber Recipe

Ingredients

Directions

Random Recipes

Recent Activity

Comments

⭐ ⭐ ⭐