Mom's Tallarines

I'm not entirely sure where this recipe originally came from, but my mom has been making it for quite a while.  I'm not even sure of its original ethnicity. When I run a google search I find Italian translations and recipes, as well as a Peruvian dish.  All I know, is this makes one big pot of hearty, comfort food goodness.  Tallarines provide the heartiness of a good beef stew, but the tomato sauce adds a different, tangier twist. It does make a large quantity so it's a great dish for company. It also simmers in a pot or crock pot all day, which is another factor that makes it perfect for entertaining - little work, lots of glory! Serve it over egg noodles and with some crusty bread on the side and there won't be a rainy day you can't handle!

Mom's Tallarines

Ingredients
2 lb. rump roast, lean; trim fat

3-6 cloves garlic, peeled and whole (really large cloves could be cut in half)

3 Tbsp oil (vegetable, canola, or olive - choose your poison)
2-3 medium sized chopped onions
3/4 cup fresh chopped parsley (or 2-3 Tbsp dried) I used 3 Tbsp Italian Seasoning mix

2-14 oz cans Italian tomatoes (diced or stewed), undrained
2-6 oz cans tomato paste

2-3 cups water
1 jar pimiento, chopped (I used diced red pepper because I had it on hand they are practically the same thing)
4 large carrots, peeled and sliced
3 bay leaves
salt and pepper, to taste
1 cup dry sherry (or leftover red wine that you might have on hand)

1/2 pound chopped mushrooms

1 lb egg noodles

Directions

1. Trim fat from roast. 

2. Make slivers in beef with a sharp knife and insert garlic cloves. I added three cloves to each side of the roast.

3. Heat oil until hot and brown roast on both sides.

4. In the same pot add onions, parsley, tomatoes, paste, pimento, carrots, bay leaves, sherry, and salt and pepper. Add 2 cups of water to start. As it cooks, you can add a little more if you want a soupier consistency. Stir to combine.

5. Cover and simmer 6-8 hours. I did this on the stove, but you could throw the whole thing in a crock pot as well.

6. Check for doneness by sticking a fork in the roast and twisting. If the meat breaks apart easily, then it's done. Use tongs to remove the roast from the pot and shred with a fork. You might be able to do this in the pot if your roast is very tender.

7. Add meat back to the pot and add the mushrooms.

8. Simmer another 20 minutes.

9. In the meantime, cook egg noodles according to package directions.

To Serve:

Dish up egg noodles and top with stew mixture. Garnish with shredded cheddar cheese, if desired. I recommend serving with crusty bread. I made a batch of my top secret beer bread. I'll probably post this recipe another time ;)