Recipe - Bert Greenes Roast Beef Hash

5 pound 4inchthick chuck roast or
rolled roast of beef
One fourth cup Butter
6 md Potatoes,; boiled for 10
minutes
2 Garlic cloves,; chopped
6 md Onions, cut into; One half inch
cubes
3 Green peppers, cut into;
One half inch cubes
28 ounce Can Italian plum tomatoes,;
broken up
1 tablespoon Worcestershire sauce
1 teaspoon Sugar; (optional)
1 tablespoon Red wine vinegar
Salt & freshly ground pepper

Preheat oven to 375 degrees. Place the beef in a large skillet or paella
pan and roast for 1 hour, until brown on the outside, still rare inside.
Remove the skillet from the oven and cut the meat into 2inch squares or
chunks, reserving the juices. Add the butter to the skillet. Chop the
potatoes into 2inch chunks and add them to the skillet. Add the garlic,
onions, peppers, tomatoes and their juice, Worcestershire, sugar, and
vinegar. Return the meat and its juices to the pan. Bake for 1 to 1 1/4
hours, until the meat is tender and potatoes are cooked through. Add salt
and pepper to taste. May be made in advance and reheated.

Yield: 6 to 8 servings
Recipe By :NATHALIE DUPREE COOKS SHOW#ND7092

Posted to MCRecipe Digest V1 #290

Date: Sun, 10 Nov 1996 00:00:20 0500

From: Meg Antczak meginny@frontiernet.net