Macaroni Recipe


1/2 lb. stew meat, diced
3 tsp. salt, divided
1 small onion, diced
1/4 cup vegetable oil
1 clove garlic, diced
11/2 T. paprika
1 tsp. black pepper
1/2 tsp. cayenne pepper
1 6 oz. can tomato paste
31/2 cups elbow macaroni
1 T. vegetable oil
Wash and place the diced meat into a 6 qt. Dutch oven. Cover with 2 cups
water and cook over medium heat. When the water gets cloudy and foam
comes to the surface, drain and rinse the meat and the pot. Place back in
the pot, and add 2 cups fresh water and 1 teaspoon salt. Cook, covered,
over medium heat, until the water has completely evaporated. Add the
onion, 1/4 cup oil, garlic, 1 teaspoon salt, paprika, black pepper, cayenne,
tomato paste, and 1/2 cup of water. Mix well and set aside.
Boil water in separate pot, add the
macaroni, 1 tablespoon oil, and 1
teaspoon salt. Bring to a boil
and cook until the macaroni
is tender. Drain macaroni
and rinse with cold water.
Add to the meat and
sauce and stir. Simmer,
covered, for 20 minutes.
Serve with a green salad.


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