beef/lamb - serves 4
submitted by bruce ranck, athens
directions
- Sauté beef with onions and green pepper over high heat until browned; remove from heat.
- Sauté mushrooms in butter in same pan until golden and juices have mostly evaporated.
- Add worcestershire sauce to mushrooms in pan and mix well.
- Return beef, onions, and green pepper to pan, and add 1 25-oz jar Vino de Milo Portobello Shiraz Sauce,
and tomato sauce.
- Serve over freshly cooked egg noodles.
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