Cassoulet
- 1 1/2 lb. beef cubes
- 1/2 lb. Italian sausage
- 1 (16 oz.) can tomatoes
- 3 Tbsp. Lipton onion soup mix
- 1/2 c. dry wine (optional)
- 1 1/2 c. cooked small pasta shells
- 1 (10 oz.) pkg. frozen Italian green beans
- Brown beef cubes in small amount of vegetable oil.
- At same time, cook sausage for 5 minutes, to remove some fat.
- Cut sausage into small pieces and add to beef.
- Add can of tomatoes until bubbly.
- Pour in wine, cooking to boil off alcohol (about 5 minutes).
- Sprinkle soup mix; stir well and cook slowly until meat is tender.
- (If using pressure cooker, cook on high for 15 minutes and let cool down.)
- Add green beans and let cook for 7 to 8 minutes.
- Add cooked shells; mix well.
- Cover and let stand before serving; leftovers gain flavor.
beef cubes, italian sausage, tomatoes, onion soup, dry wine, pasta shells, frozen italian green beans
Taken from www.cookbooks.com/Recipe-Details.aspx?id=2845 (may not work)