| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Beef, Pasta, Celebrity |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
|
Garlic cloves; pressed |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
|
Bay leaf |
| 12 |
lb |
Mushrooms; sliced |
| 1 1/2 |
c |
Water or beef stock |
| 1 |
ts |
Oregano |
|
|
Parsley; good hand full |
| 1 |
tb |
Hungarian pepper |
| 2 |
md |
Onions; peeled and chopped |
| 2 |
lb |
Boneless beef neck meat; fat |
|
|
Trimmed and cut into cubes |
| 1/4 |
c |
Flour |
| 2 |
cn |
Tomato sauce; (8 oz ea) |
| 2 |
cn |
Tomato paste; (6 oz ea) |
| 2 |
lg |
Lemon; squeezed |
| 1 |
ts |
Basil |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Heat olive oil in large skillet or stock pot. Saute onions and garlic until
transparent. Lift out and reserve. Shake meat in pepper bag with cayenne
pepper, flour, salt and pepper. Brown meat on all sides in garlic flavored
oil. Stir in remaining ingredients; blend well. Cook, uncovered, simmering
for 3 hours and stir occasionally. Toward end of cooking, add onions and
garlic. Taste to correct seasoning. Serve over hot spaghetti noodles,
cooking according to package instructions. Wonderful with French bread,
green salad and your favorite red wine. Note: If hungarian pepper is not
available, use red pepper flakes of chili pepper to give desired degree of
"hotness" to sauce. Formatted by Mary Wilson, BWVB02B.
Converted by MM_Buster v2.0l.
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