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Categories:
shortening onions leftover beef flour tomatoes red wine water pimientos salt oregano ground pepper macaroni Cheddar cheese parsley
Viewed: 37 - Published at: 5 years agoIngredients
- 3 tablespoons shortening
- 2 medium onions, sliced
- 2 cups leftover beef (steak, pot roast, etc.)
- 1 tablespoon flour
- 1 (1 lb) can stewed tomatoes
- 12 cup red wine
- 14 cup water
- 1 (2 ounce) can pimientos, sliced
- 34 teaspoon salt
- 14 teaspoon oregano leaves
- 14 teaspoon ground pepper
- 3 cups cooked macaroni
- 2 cups grated cheddar cheese
- parsley sprig (optional)
Method
- Heat shortening and saute onions until golden.
- Stir in beef and brown quickly over high heat, turning frequently.
- Stir in flour, stewed tomatoes, red wine, water, pimentos, salt, oregano leaves, ground pepper.
- Simmer a few minutes or until slightly thickened.
- In a 1 1/2 quart casserole dish or 6 individual ramekins layer macaroni, meat mixture, and cheese.
- Repeat ending with cheese.
- Bake in preheated 400 degree oven about 10 minutes for ramekins or 15 to 20 for casserole.
- Garnish with parsley.
