| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Beef and Rice Veneto

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 sugar
2 (6-ounce) cans low-sodium vegetable juice or tomato juice
2 teaspoons red wine vinegar
1/2 to 3/4 teaspoon hot pepper sauce
Salt (optional)
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 1/2 tablespoons cornstarch
3 tablespoons water
3 cups hot cooked rice
Sliced fresh mushrooms for garnish (optional)

1. Cook beef, onion and garlic in 4-quart Dutch oven until meat is no longer pink. Stir to crumble meat; pour off fat.
2. Add tomatoes, Italian seasoning, sugar, juice, vinegar, pepper sauce and salt (if desired) to beef mixture. Cook 30 minutes, stirring occasionally.
3. Add mushrooms, green pepper and cornstarch dissolved in water. Cook, stirring, until sauce is thickened and vegetables are tender.
4. Serve over hot rice. Garnish with additional mushroom slices, if desired.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.