Recipe ingredients and directions:
5-7 lb rump roast, cut into 3 to 5 inch cubes
2 large onions, diced
2 cloves garlic, chopped
1/4 cup olive oil
1/4 cup flour
2 tbs chopped parsley
2 tsp red pepper
2 tbs salt
1 tbs black pepper
2 tbs oregano
2 cans tomato paste
2 cans tomato sauce
6 cups spring water
2 tbs sugar
1 cup fresh grated parmesan cheese
2 packages vermicelli cooked and drained
Put cubed roast, onions, garlic, olive oil and spices in large pot.
Saut till onions and roast are lightly browned. Remove meat/onion
mixture and add flour to remaining oil. Cook a few minutes until
slightly thick. Add tomato sauce and paste. Heat till lightly
boiling. Add water. Heat to boiling then add meat and onion mixture.
Reduce heat to low and simmer for at least 2 hours. Add sugar and
1/2 parmesan cheese. Simmer on low heat for 30 more minutes. Sauce
will thicken and meat will be so tender it almost falls apart.
Serve over cooked Vermicelli with Garlic Bread.
Category: Beef Veal Recipes