Ingredients
- 3 lbs. boneless chuck
- rump or possibly lean stew beef
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tbsp. Wesson pure vegetable oil
- 1 1/2 c. water
- 2 (6 ounce.) cans Hunts tomato paste
- 2 tbsp. lemon juice
- 1/2 teaspoon sugar
- 1 teaspoon marjoram or possibly oregano
- 1 sm. carrot
- thinly sliced
- 1 clove garlic
- crushed or possibly 1/8 teaspoon garlic pwdr
- 1 pound sea shell or possibly elbow macaroni
- cooked
- 1/4 c. grated Parmesan cheese
Instructions
- Cut beef into 1 1/2 to 2 inch cubes.
- Sprinkle with salt and pepper.
- In large skillet, brown meat in Wesson, mix Hunts tomato paste with water, lemon juice, sugar, marjoram, carrot and garlic.
- Pour over meat.
- Cover; simmer for 1 1/2 to 2 hrs or possibly till beef is tender.
- Add in more water if sauce thickens too fast.
- Salt to taste.
- Serve with boiled and liquid removed macaroni, blend with Parmesan cheese and parsley.
- Makes 6 servings.
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