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Macaroni With Greek Style Stew

Ingredients
  Lean lamb/Lean beef 2 Pound, cut in 0.5 inch cubes
  Vegetable oil 2 Tablespoon
  Sliced onions 1 Cup (16 tbs)
  Canned tomato sauce 15 Ounce (1 Can Weighing 1.75 Cup)
  Water 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggplant 1 Small, cut in 0.5 inch cubes
  Diced green pepper 1 Cup (16 tbs)
  Okra/Green beans, cut 1⁄2 Pound, trimmed
  Tomatoes 2 Medium, peeled and sliced
  Elbow macaroni 1 Pound, uncooked (4 Cups)
Directions

Brown meat in oil in 4-quart saucepan or dutch oven; drain off drippings.
Add onions; saute about 5 minutes.
Stir in tomato sauce, water, salt, marjoram and pepper.
Simmer, covered, 45 minutes.
Add eggplant, green pepper and okra or green beans.
Simmer, covered, 30 minutes, or until meat and vegetables are tender.
Add tomatoes; cook, uncovered, 5 to 10 minutes, stirring occasionally.
Meanwhile, cook macaroni according to package directions; drain.
Serve stew over macaroni.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Lamb
Servings: 
4

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