Estofado
1 tablespoon cooking oil
1 cup dry red wine
1 8-ounce can tomatoes, cut up
1 large onion, sliced 1/4 inch thick
1 green pepper, cut in strips
1/4 cup raisins
1/4 cup dried apricots, halved
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 bay leaf
1/2 cup sliced fresh mushrooms
1/4 cup sliced pitted ripe olives
1 cup cold water
1 tablespoon all-purpose flour
Hot cooked rice
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