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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I am not greek, and not sure if this is really greek, but this is the way it was given to me and what they called it. The longer you can simmer it the more tender the meat will be. Add water as needed, but the sauce should have a consistency of gravy and not watery. Have loved this one for years. Ingredients:
2 lbs stew meat |
2 -3 tablespoons oil |
1 large onion, chopped |
2 cloves garlic, minced |
1 (6 ounce) can tomato paste |
1/2 cup red wine |
1 1/2 cups water |
1 cup sliced carrot |
1 lb rotini pasta |
1 lb velveeta cheese, cubed |
2 tablespoons butter |
Directions:
1. Saute meat in oil with the onions and garlic.
2. Add the tomato paste, wine and water.
3. Simmer at least one hour.
4. Add the carrots and simmer until carrots are tender.
5. About 1/2 hour.
6. Meanwhile, cook rotini acording to package directions.
7. Drain.
8. Fold in cheese cubes and butter and stir until cheese is melted.
9. Serve the stew over a mound of pasta.
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