| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Mexican |
Tabasco, Beef, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
pk |
Vermicelli; broken (8 ounces) |
| 1 |
lb |
Well-trimmed beef chuck; cut in 1/2" cubes |
| 1/2 |
c |
Chopped onion |
| 1/2 |
|
Chopped green pepper |
| 1/4 |
c |
Finely chopped celery |
| 1 |
|
Clove garlic; minced |
| 1 |
c |
Tomato; peeled, seeded & chopped |
| 2 |
ts |
TABASCO Pepper Sauce |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 3 |
cn |
Chicken broth; (14 1/2 ounces each) |
INSTRUCTIONS
In large skillet or Dutch oven, heat oil over medium-high heat. Add
vermicelli; cook until golden, stirring constantly. Remove from skillet;
set aside. In same skillet, cook beef until browned. Reduce heat to medium;
add onions, green pepper, celery and garlic. Cook, stirring constantly,
until tender, 2 to 3 minutes. Add tomato; cook 1 minute longer. Stir in
Tabasco sauce, cumin and salt. Return vermicelli to skillet. Add chicken
broth; mix well. Heat to boiling, lower heat, cover and cook until
vermicelli is tender, about 10 minutes. Makes 4-6 servings.
>From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 11, 1998
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