Portuguese Beef & Pasta and Green Beans & Bacon

They’re predicting another cold, dreary weekend here, so time for some warm comfort food.  I do some grilling recipes later in the weekend.  Until then…

 Portuguese Beef & Pasta:

  • 1 lb round steak, cut into thin strips, remove excess fat
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 onion, thinly sliced (reserve ¼ for beans)
  • 1 green pepper, cut into thin strips
  • 1 tsp crushed garlic
  • 6 oz can tomato paste
  • 2-14 oz can diced tomatoes
  • 1 cup water
  • 1 bay leaf (remove before serving)
  • ½ tsp crushed red pepper
  • 8 oz dry macaroni**

Slow-Cooker

saucepan

serving bowl

 Add beef, salt, pepper, onion, green pepper, garlic, paste, diced tomatoes, water, bay leaf & red pepper to Slow-Cooker.  Cook according to manufacturer’s directions (usually 8-10 hours on low) until beef tears easily with a fork.  In saucepan, cook macaroni according to package directions.  Drain well (you don’t want any water in your beef mixture) and mix beef and pasta in serving bowl.

 **the smaller the macaroni the better for this recipe. Recommendations are tiny elbow, Ditalini, or tiny shells.

 Seasoned Green Beans w/Bacon:

  • 16 oz green beans*
  • 2 strips bacon
  • 2 tbsp chopped onion
  • ½ celery stalk, chopped
  • ¼ tsp basil, crushed
  • ¼ tsp rosemary, crushed
  • salt & pepper to taste

skillet

saucepan & steamer

 In saucepan, steam green beans until crisp tender.  Meanwhile, in skillet, cook bacon until crisp, remove to cool.  Discard all but 1 tbsp bacon drippings, add onion, celery basil & rosemary and sauté until onions & celery are soft.  Add cooked green beans, bacon, salt & pepper and toss well.

 *fresh works best for this recipe, wash, snip off ends and cut any large beans in half.

Each recipes serves 4.