Spaghetti A-la-Eileen!
This hearty beef and vegetable casserole is a savory delight that will fill your kitchen with delicious aromas. Picture chunks of tender beef mingling with a colorful assortment of vegetables, all cooked slowly to coax out their rich flavors. The warmth of garlic, paprika, and cayenne infuses the dish with a cozy spiciness, creating a satisfying meal that is perfect for sharing with loved ones. Its comforting taste will make it a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 1lb/450g lean minced beef
- 1 large onion
- 1 stick celery (or celery salt)
- 1 red pepper finely chopped
- 1 green pepper finely chopped
- 14oz/400g tinned tomatoes
- 1 tin tomato soup
- 1/4 lb mushrooms
- 2 cloves garlic
- 1 tbsp tomato puree
- 3tbsp white wine/cinzano
- 3/4 tsp mild paprika
- 3/4 tsp cayenne pepper
- salt & pepper
- 2oz butter
Instructions
- Brown mince
- In separate pot, fry onion and garlic with 2oz butter
- Add peppers sliced and chopped & fry for 3 minutes
- Add mushrooms and other ingredients, cook for 5 minutes
- Pour into pot with mince and simmer for 2.5 - 3 hours
Yield
Serves 6
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