Italian Braised Beef

• 1/4 c. flour
• 2 tsp. salt
• 1/8 tsp. pepper
• 2 lb. stew beef
• 1 (4 oz.) can mushroom pieces
• 1/2 c. chopped onion
• 1 Tbsp. Worcestershire sauce
• 1/2 c. water
• 1/2 tsp. oregano
• 1/4 tsp. basil
• 1 (8 oz.) can tomato sauce
• 7 oz. macaroni (your choice, spears, spirals)
• 3 Tbsp. butter
• 1/2 c. grated Parmesan cheese
• 1/4 c. parsley

1. Dredge stew beef in flour and brown.
2. Drain canned mushrooms; set mushrooms aside and add reserved liquid to meat.
3. Add onion, Worcestershire sauce, water, oregano and basil to meat.
4. Cover tightly and cook slowly on low heat for 2 hours.
5. Add mushroom pieces and tomato sauce.
6. Continue cooking 45 minutes.
7. Cook macaroni; when tender, drain and add butter, Parmesan cheese and parsley.
8. In large bowl, pour sauce over macaroni.
9. Blend and eat!

flour, salt, pepper, stew beef, mushroom pieces, onion, worcestershire sauce, water, oregano, basil, tomato sauce, macaroni, butter, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561380 (may not work)