Beef With Spaghetti Recipe




Beef With Spaghetti Ingredients

1 1/2 lb stew beef cut into 1 pieces
1/4 cup minced onion
2 tbsp instant beef bouillon
1/2 tsp onion powder
1/2 cup dry red wine
8 oz uncooked spaghetti

GARLIC TOMATO SAUCE

1 clove garlic, cut into halves
1 tbsp olive oil
1 can whole tomatoes (16 oz)
1 small onion, chopped (1/4 cup)
1 tbsp butter or margarine
1/2 tsp salt
1/4 tsp sugar
1/4 tsp dried basil leaves
1/4 tsp dried rosemary (optional)
1 dash pepper

A Recipe for
Beef With Spaghetti

 

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This Beef With Spaghetti recipe is one of many in our Ethnic Category.






Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.


This Recipe for Beef With Spaghetti is one of thousands in the Recipes-to-go Ethnic Cookbook.


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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.


This is a recipe for Beef With Spaghetti from the recipe cookbook of Recipes-to-go (Ethnic)


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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Beef With Spaghetti

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Beef With Spaghetti Directions

Prepare Garlic Tomato Sauce (see below). Mix beef, onion, bouillon,
onion powder, wine and sauce in Dutch oven. Cover and cook in 350
degree oven, stirring occasionally, until beef is tender, 2 1/2 to 3
hours. (Add water or wine during cooking if necessary.)

Cook spaghetti as directed on package. Serve beef mixture over
spaghetti.

GARLIC TOMATO SAUCE: Cook and stir garlic in oil in 1 1/2 qt.
saucepan over low heat untilis brown; discard garlic. Stir in
tomatoes (with liquid) and remaining ingredients; break up tomatoes
with fork. Heat to boiling; reduce heat.

Simmer uncovered, stirring frequently, until sauce thickens, 40 to 50
minutes.

Source: Betty Crocker's Cookbook Submitted By RHOMMEL
<RHOMMEL@IX.NETCOM.COM> On SUN, 12 NOV 1995 161619 ~0500

Serves: 6

 

 

 

 

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