Macaroni and Short Ribs
|Beef short ribs||2 Pound|
|Vegetable oil||1 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Carrots||2 , cut in 1/2-inch slices|
|Turnip||1 , peeled and diced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Uncooked elbow macaroni||8 Ounce (2 Cups)|
Cut short ribs into serving pieces.
Brown in oil in large skillet over medium heat until crusty and brown.
Add water, catsup, salt, pepper and oregano.
Cover and simmer slowly 1 hour.
Add vegetables and continue simmering 1 hour longer.
Cook macaroni according to package directions; drain.
Arrange macaroni on large platter, heaping high in center.
Place short ribs at either end.
Top with sauce.
Sprinkle with paprika.