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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is my mom's rendition of grandma's recipe. It is yummy and tastes even better the 2nd day! :) Ingredients:
2 lbs beef, cut into 1-inch pieces |
4 tablespoons oil |
1 cup onion, chopped |
1 garlic clove, minced |
3/4 cup ketchup |
6 tablespoons worcestershire sauce |
1 teaspoon vinegar |
1 tablespoon paprika |
1 teaspoon salt |
1 teaspoon dry mustard |
1 dash cayenne |
2 bay leaves |
3 cups boiling water |
1/4 cup cold water |
2 tablespoons flour |
1 lb rigatoni pasta |
Directions:
1. Brown 2 lb. beef cut in 1 pieces in 4 T. oil.
2. Add and brown lightly onion and garlic.
3. Add ketchup, Worcestershire, vinegar, paprika, salt, dry mustard, cayenne, and bay leaves.
4. Add boiling water; cover and simmer 2 to 2-1/2 hours. Remove bay leaves.
5. Thicken with 2 Tbsp flour in 1/4 cup cold water.
6. Cook rigatoni according to box directions, drain, and add to stew.
7. This will be soupy when first made, but the pasta will absorb this by the following day.
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