Bert Greene's Roast Beef Hash
| Yield: | 1 Servings |
| Categories: |
| 5 | lb | 4-inch-thick chuck roast or rolled roast of beef |
| 1/4 | c | Butter |
| 6 | md | Potatoes,; boiled for 10 minutes |
| 2 | Garlic cloves,; chopped | |
| 6 | md | Onions, cut into; 1/2- inch cubes |
| 3 | Green peppers, cut into; 1/2- inch cubes | |
| 28 | oz | Can Italian plum tomatoes,; broken up |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Sugar; (optional) |
| 1 | tb | Red wine vinegar |
| Salt & freshly ground pepper |
Advertisement