Linguine W/ Red Chili Sauce Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless beef chuck,
1: Bay leaf,
1 tbsp: Chili powder,
1/2 tsp: Salt,
4 tbsp: Olive oil,
1 1/3 cup: Pureed tomatoes,
1/2 large: Onion, chopped
-, fresh or canned
1: Garlic clove, minced
1 cup: Water,
1 tbsp: Chili powder,
2 lbs: Linguine, cooked, drained
1/4 tsp: Ground cumin,
Directions:
TRIM THE BEEF AND CUT into 1/2-inch cubes. Rub with 1 tablespoon
chili and 2 tablespoons olive oil. Marinate in refrigerator several
hours or overnight. Heat remaining oil in a stew pot and add as much
meat as will fit in one layer in the pot. Saute until browned on all
sides. Remove to a bowl and repeat process in batches with remaining
meat. When all the meat is browned, add the onion to the pot and
saute until softened. Return the meat and accumulated juices to the
pot and add all remaining ingredients. Cook partially covered over
medium heat for 1 1/4 hours. Remove bay leaf. Serve over fresh
linguine.
Thought up by: Wes (whats his name)
and Grant Ames (the originator) With credit to: Peter
Krump - Prodigy Guest Chefs (hope he sees the humor)
Submitted By GRANT AMES On 01-28-95
Source from luhu.jp
chili and 2 tablespoons olive oil. Marinate in refrigerator several
hours or overnight. Heat remaining oil in a stew pot and add as much
meat as will fit in one layer in the pot. Saute until browned on all
sides. Remove to a bowl and repeat process in batches with remaining
meat. When all the meat is browned, add the onion to the pot and
saute until softened. Return the meat and accumulated juices to the
pot and add all remaining ingredients. Cook partially covered over
medium heat for 1 1/4 hours. Remove bay leaf. Serve over fresh
linguine.
Thought up by: Wes (whats his name)
and Grant Ames (the originator) With credit to: Peter
Krump - Prodigy Guest Chefs (hope he sees the humor)
Submitted By GRANT AMES On 01-28-95
Source from luhu.jp