She cut up the vegies very small and the spices she used were onion, rosemary and dill weed. I had beef to use today and so I decided to make up a beef version. It came out great. I love it when I can meet up with good cooks and learn from them but when I can meet up with a great cook from a different country I am blessed.
I call it Romanian Beef to honor this wonderful lady who passed through my life.
Romanian Beef
2 lbs lean beef cut in small cubes the size of dice.
1 finely chopped onion
2 large carrots diced very small (size of peas)
1/2 bell pepper diced very small (size of peas)
10 mushrooms chopped (size of peas)
1 can of stewed tomatoes (chop up the tomatoes)
2 cups beef broth
2 T brown sugar
1 T Worcestershire sauce
pepper
bit of salt
2 T dill weed
1 t. crushed rosemary
Brown the vegies in olive oil and then add the mushrooms and brown. In a separate pan brown the beef in olive oil and add to the vegies. Add the rest of the ingredients and cook 2 hours or until the meat is tender.
Serve on top of Mash Potato or as my Romanian friend did, in a big Bowl on its own with french bread to dip. Yum.
