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Categories:Viewed: 25 - Published at: 10 years ago
Ingredients
- 1 (3 to 4 lb.) beef rump roast
- 2 crushed garlic cloves
- 2 Tbsp. Blue Bonnet margarine
- 1 (46 oz.) can College Inn beef broth
- 1 (6 oz.) can tomato paste
- 1 tsp. Italian seasoning
- 3 small zucchini, sliced
- 1 (12 oz.) pkg. spiral macaroni
Method
- In a large heavy pot, over medium-high heat, brown beef and cook garlic in margarine.
- Stir in 1 cup beef broth, tomato paste and Italian seasoning.
- Heat to a boil. Reduce heat, cover and simmer 2 1/2 hours or until meat is tender.
- Add zucchini. Cover and cook 10 minutes.
- During the last 15 minutes of cooking time, cook macaroni in remaining broth according to package directions, omitting salt; drain. Serve zucchini sauce over sliced meat and macaroni.
- Makes 6 to 8 servings.
