Megan Fox Recipes


1 pound ground beef 1 16-ounce can Italian-
2 tablespoons flour style tomatoes
4 tablespoons olive oil 11/2 cups beef broth
1/4 cup chopped onion 1/4 cup chopped mushrooms
1/2 cup grated carrot 11/2 teaspoons salt
3 tablespoons minced 1/2 teaspoon freshly ground parsley black pepper
1/2 cups dry red wine 1/2 teaspoon basil

Toss the beef with the flour. Heat the oil in a saucepan; sauté the onion, carrot, and parsley 10 minutes. Add the beef; cook until browned, stirring frequently to prevent lumps from forming. Mix in the wine; cook over high heat 5 minutes. Add the tomatoes, broth, mushrooms, salt, pepper, and basil. Cook over low heat 1/2 hours. Taste for seasoning. Serve with pasta or with meat dishes.


5 dried mushrooms
1 pound chicken livers
3 tablespoons flour
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Wash the mushrooms, cover with warm water, and let soak 15 minutes. Drain and chop.
Wash the livers, remove any discolored areas, and dry. Dice the livers and toss with the flour.
Melt the butter in a saucepan; sauté the livers and mushrooms 5 minutes. Stir in the salt, pepper, and wine; cook over medium heat 5 minutes. Add the broth; cook over low heat 20 minutes. Mix in the parsley, and taste for seasoning. Serve with pasta, or use as a sauce for roast beef or steak.

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