2 tablespoons olive oil
2 pounds rump roast
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green bell pepper
2 tablespoons minced garlic
3 tablespoons Worcestershire sauce
salt and pepper to taste
1 teaspoon powdered coriander seed
1 teaspoon dried chile pepper
1 cup fresh tomato juice
1 teaspoon chopped fresh basil
1 cup sliced red onion
1 cup chopped celery
1 small tomato, chopped
Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the roast over medium heat and place in the pan- steamer.
Saute onion, celery, green bell pepper, garlic until tender. Remove the roast from the steamer. Discard the cooked flesh. Cook the slivered dairy, chicken and meat juices in olive oil, stirring frequently, until the meat juices are absorbed. Return the meat to the steamer.
Fry the rump roast or rib ends in 1/2 tablespoon olive oil, turning once. Add 1/2 cup vegetable juice and soy sauce, leaving the beef juices in the pan. Add the parsley, chili powder, salt and pepper. Cook, stirring, until the vegetables are tender.
Top the steaks with cheese and parsley sauce, shredding parsley lemon and stirring through. Garnish with red onion and celery slices. Place a tomato on the bottom of the plate. Top sandwiches with celery slices.
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