Savory Beef & Spaghetti
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams round steak, or any cut of beef, cut into ¾ inch cubes, (1 lb)
- all-purpose flour, as needed
- 2 tablespoons vegetable oil
- ½ cup onion, diced
- 1 clove garlic, minced
- 1⅓ cups mushrooms, sliced, canned or fresh sautéed
- 1 cup sour cream, Shortcut
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- 1 tablespoon Worcestershire sauce
- 3-4 drops hot pepper sauce
- ½ teaspoon salt
- dash black pepper
- 200 grams dry spaghetti, for serving, (7 oz)
- Parmesan cheese, grated, for serving
Instructions
- Roll beef cubes in flour. Heat the oil in a large non stick pan, when hot, brown the beef.
- Add the onion, garlic, and mushrooms with their liquid. Stir into the beef.
- In a mixing bowl, add the sour cream, soup, and seasonings. Mix together.
- Pour mixture over the beef. Reduce heat to low, cover, and simmer until tender, about 1 hour 15 minutes.
- Just before the sauce is ready, cook the pasta in a pot of boiling salted water until tender, drain.
- Serve sauce over the spaghetti, top with Parmesan as desired, enjoy.
Notes
Fair cost per serving as you could use any cut of beef to prepare this.
Shortcuts: Sour Cream, Condensed Tomato Soup.
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