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Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 12 servings | |
| Calories 364 | |
| Calories from Fat 205 | 56% |
| Total Fat 22.83g | 29% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.06g | |
| Cholesterol 113mg | 38% |
| Sodium 432mg | 18% |
| Potassium 496mg | 14% |
| Total Carbs 3.64g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.16g | 1% |
| Protein 34.5g | 55% |
