Tagliarini and Beef— Argentina

Ingredients

• a pound and a half of top round steak
• half a cup of tomatoes
• a chopped onion
• a tablespoon of color (No. 119)
• a fourth cup of olive oil
• two tablespoons of chopped dried mushrooms
• a cup of claret
• half a pound of boiled tagliarini

Method

1. 1

   Cut a pound and a half of top round steak into two-inch strips and fry brown with half a cup of tomatoes and a chopped onion in a tablespoon of color (No.

2. 2

   119), and a fourth cup of olive oil.

3. 3

   Add two tablespoons of chopped dried mushrooms, which have soaked in water for half an hour, and a cup of claret.

4. 4

   Cover and simmer until the beef is tender.

5. 5

   Strain the sauce over half a pound of boiled tagliarini (No.

6. 6

   474), and mix thoroughly; then spread on a hot platter and place the beef on top.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 50. The excerpt below is the record exactly as published.

TAGLIARINI AND BEEF— ARGENTINA Cut a pound and a half of top round steak into two-inch strips and fry brown with half a cup of tomatoes and a chopped onion in a tablespoon of color (No. 119), and a fourth cup of olive oil. Add two tablespoons of chopped dried mushrooms, which have soaked in water for half an hour, and a cup of claret. Cover and simmer until the beef is tender. Strain the sauce over half a pound of boiled tag- liarini

Cook this with the app: pantry check, scaling, and the assistant.