Beef and Rice Veneto
Italian-style ground beef and tomato sauce served over rice.
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
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
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 1/2 tablespoons cornstarch
3 tablespoons water
3 cups hot cooked rice for accompaniment
- 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, sugar, juice, vinegar, pepper sauce and salt (if desired) to beef mixture. Cook 30 minutes, stirring occasionally.
- Add mushrooms, green pepper and cornstarch dissolved in water. Cook, stirring, until sauce is thickened and vegetables are tender.
- Serve over hot rice.
Makes 6 servings.
Recipe provided courtesy of USA Rice Federation.