Recipe - Lasagna Beef Stew

3 tablespoon Allpurpose flour
Salt
1 teaspoon Paprika
3 tablespoon Vegetable oil
2 pound Boneless beef; cut in 1/2"
cubes
2 cup Water
1 cn (8oz) tomato sauce
4 Onions; peeled and quartered
One half teaspoon Dried basil
One half teaspoon Dried rosemary
1 pack (10oz) frozen peas
4 ounce Uncooked lasagna noodles
2 ounce Grated Parmesan cheese
4 ounce Mozzarella cheese; cut in 1"
cubes

Combine flour, salt to taste and paprika in a paper bag; shake to mix. Put
meat into bag; shake to coat. Heat oil in large, heavy skillet or Dutch
oven. Brown meat in oil, in batches if necessary, stirring to get all sides
brown. Pour off drippings. Add water, tomato sauce, onions basil and
rosemary to skillet. Cover and simmer over low heat for 2 hours or until
meat is tender, adding peas for the last 15 minutes of cooking time. Cook
noodles in boiling salted water as package directs. Cut each noodle
crosswise into 6 to 8 pieces; add to stew. Cook a couple of minutes more;
pour into serving dish. Toss in cheese and allow to sit a few minutes so
that cheese softens. Serve with hot crusty bread if desired.

Per serving: 198 Calories; 14g Fat (65% calories from fat); 9g Protein; 8g
Carbohydrate; 24mg Cholesterol; 623mg Sodium

NOTES : By Joe Pollack of the St. Louis PostDispatch: Winter is a good
time for hearty meals and hearty wines, time to uncork a California
Cabernet Sauvignon. Most of them go well with a longsimmered beef stew.
The recipe here has been a favorite in my family. It was clipped from the
PostDispatch some 30 years ago. The presence of lasagna noodles, onions
and cheese, rather than the vegetables and potatoes that populate most
stews, was the first thing to catch my eye.
Recipe by: St. Louis Post Dispatch

Posted to MCRecipe Digest by Lisa Minor lisa@cybermill.com on Mar 3,
1998