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Categories:
rump roast green bell pepper yellow onions tomatoes baby portabella mushrooms cooking sherry salt pepper beef stock flour cornmeal season salt garlic olive oil rice garlic flour
Viewed: 15 - Published at: 5 years agoIngredients
- 3 lbs rump roast, cut into 1in . cubes
- 1 -2 green bell pepper, cut into 1in . pieces
- 1 12 medium yellow onions, chopped small
- 1 (14 1/2 ounce) can diced tomatoes
- 1 pint sliced baby portabella mushrooms
- 14-12 cup cooking sherry
- salt
- pepper
- 2 -3 cups beef stock
- 1 12 cups flour
- 2 teaspoons cornmeal
- 1 tablespoon season salt
- 12 teaspoon garlic powder
- olive oil
- 6 -8 cups cooked rice (we prefer brown)
- 2 garlic cloves, minced
- flour or cornstarch, to thicken
Method
- Shake cubed rump roast in a large ziploc bag with flour, season salt, garlic powder and cornmeal.
- Fry in 1 tablespoons oil until browned (it will finish cooking in the crock pot.
- ).
- Add onion and green pepper and cook, stirring for 3-5 minute.
- Put browned meat mixture in crock pot.
- Saute' mushrooms in 2 teaspoons oil for 2min.
- Add mushrooms to crock pot.
- Add remaining ingredients.
- Thicken before serving if desired.
- Serve hot over cooked rice.
