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Categories:
rump roast Cavenders paprika garlic powder tenderizer spinach garlic pimento stuffed olives olive juices rice vinegar butter red onion garlic powder Mozzarella cheese olive oil
Viewed: 29 - Published at: a year agoIngredients
- 8 oz rump roast, beef
- 1/4 tsp cavenders Greek seasoning
- 1/4 tsp paprika
- 1/4 tsp granulated garlic powder
- 1/4 tsp Adolfs meat tenderizer
- 27 oz canned spinach, drained
- 1 clove garlic cloves
- 1/2 cup pimento stuffed olives
- 2 tbsp olive juices
- 2 tbsp rice vinegar
- 2 tbsp butter
- 1 1/2 tbsp red onion
- 1/4 tsp granulated garlic powder
- 2 tbsp mozzarella cheese
- 2 tbsp olive oil, extra virgin
Method
- Spice the beef over night in the refrigerator.
- Slice the beef thinly.
- Slice the garlic thinly.
- Dice the onion.
- Add all together into the pan with oil and butter.
- Brown and add spinach.
- Add salt and garlic to spinach.
- Add olives and olive juices.
- Sautee for 5 minutes.
- Serve with rice vinegar and mozzarella cheese.
- Hope you enjoy!
