Рецепт Elbow with Beef
Choose peppers that have deep vivid colors, taut skin, and
that are free of soft spots, blemishes and dark areas. Their stems should be
green and fresh looking. Peppers should be firm enough so that they will only
yield slightly to a small amount of pressure. Avoid those that have signs of
decay including injuries to the skin or water soaked areas. The shape of the
pepper does not generally affect the quality, but may not be suitable for some
recipes. Peppers are available
throughout the year, but are best in the summer and early fall.
Unwashed bell peppers stored in the vegetable compartment of
the refrigerator will keep for approximately 7 to 10 days. .Because bell
peppers need to stay well hydrated and are very sensitive to moisture loss, place
a damp cloth or paper towel in the vegetable compartment to help the peppers
retain their moisture. Do not cut out the bell pepper stem prior to storage in
the refrigerator. Bell peppers are especially sensitive to moisture loss
through this stem portion and are more susceptible to chilling injury if the
stem is removed. Bell peppers can be frozen.
We love pasta
around here. I know you will love this quick and easy pasta dish.
Elbow with
Beef
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
- 1 pound
- ground beef
- 1 medium
- onion, chopped
- 1 red bell
- pepper, seeded and chopped
- 1 tablespoon Worcestershire
- sauce
- salt and
- pepper, to taste
- 1/2 teaspoon
- garlic powder
- 2 (8 oz.)
- cans tomato sauce
- 4 ounces uncooked
- elbow macaroni (about half box)
- 2 tablespoons
- olive oil
Directions:
Cook pasta
according to package directions. Drain and set aside.
Heat oil in
skillet over medium heat. Add ground beef, breaking meat up, add onion, bell
peppers, Worcestershire sauce, salt, black pepper and garlic powder, cook until
soft and ground beef is no longer pink. Add tomato sauce, and stir in pasta.
Simmer about 12 to 15 minutes. Enjoy!