Anaise Bonner, August 2009

Green Beans & Beef

(Serves 6)

2 lbs beef (top round); if fresh, freeze for about 2 hours to make cutting easier; trim fat; cut into 1-in. pieces. Can substitute lamb shoulder.
1 lb green beans (wash and cut into 2-in. pieces)
2 lg yellow onions, chopped
1 lg can crushed tomatoes (Tuttorosso is seedless; or strain seeds)
1 sm can tomato sauce (d
2 TBS olive oil
1 TBS butter
1 tsp salt
water

Heat Dutch oven; add oil and butter, to melt. Add beef (or lamb) and stir-fry for 10–15 minutes, to brown. Add onions and green beans, and contiue to stir-fry for another 10 minutes, or until vegetables are tender. Add tomatoes and tomato sauce, and 1/2–1 c water, by rinsing out cans, for desired thickness. Add salt. Continue to stir. Bring to a boil, then lower heat, cover, and simmer for about 1–1 1/2 hours, or until meat is tender.

Serve over rice pilaf or plain cooked rice.