Romanian Beef

When we lived in the San Francisco Bay area in Alameda CA we had these really cool neighbors and the wife was from Romania. They had us to dinner one evening and she and her brother made a old family favorite, Romanian Chicken. I never did get the recipe from her but did watch her and her brother cook this wonderful dish.

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.