Beef and Rice Veneto
Ingredients
- 1 1/2 pounds lean ground Beef
- 1/2 cup chopped Onion
- 2 cloves garlic, minced
- 3 medium tomatoes, peeled and chopped
- 2 teaspoons Italian seasoning
- 2 teaspoons Granulated sugar|Sugar
- 2 6-ounce cans low-sodium vegetable juice or tomato juice
- 2 teaspoons red wine vinegar
- 1/2 to 3/4 teaspoonhot pepper sauce
- salt (optional)
- 1 cup sliced fresh Mushrooms
- 1/2 cup chopped green bell pepper|green pepper
- 1 1/2 tablespoons cornstarch
- 3 tablespoons water
- 3 cups hot cooked rice
- sliced fresh Mushrooms for garnish (optional)
- Cook Beef, Onion and garlic in 4-quart Dutch oven until meat is no longer pink. Stir to crumble meat; pour off fat.
- Add tomatoes, Italian seasoning, Granulated sugar|Sugar, juice, vinegar, pepper sauce and salt (if desired) to Beef mixture.
- Cook 30 minutes, stirring occasionally.
- Add Mushrooms, green bell pepper|green pepper and cornstarch dissolved in water. Cook, stirring, until sauce is thickened and vegetables are tender.
- Serve over hot rice. Garnish with additional Mushroom slices, if desired.
This article uses material from the "Beef and Rice Veneto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
