1/2 c. salad oil
1 med. garlic clove
5 lbs. beef stew meat cut in 1 inch squares
4 med. onions, sliced
3 (6 oz.) cans tomato paste
2 1/2 c. water
1 tbsp. paprika
2 tsp. salt
1 tsp. pepper
1 bay leaf
2 (8 oz.) pkg. bow tie macaroni
2 tbsp. butter
1 tbsp. minced parsley
1 tbsp. grated lemon peel
1/2 tsp. caraway seed
In 8 quart Dutch oven over medium high heat, in hot salad oil, cook garlic clove 1 minute, discard. Add stew meat and onions; cook, stirring occasionally until meat is lightly browned. Stir in tomato paste, water, paprika, salt, pepper and bay leaf; heat to boiling. Reduce heat to low; cover, simmer 2 hours or until meat is fork tender, stirring often. About 30 minutes before meat is done, prepare macaroni according to label directions. Drain and toss gently with butter and parsley.
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