1 pound stew beef
\ndash of salt and pepper
\n2 Tablespoons Worcestershire sauce
\n1 box of pasta (12 ounces)
\n1\/2 Tablespoon butter
\n2 teaspoons olive oil
\n1\/2 cup diced red onion
\n1\/2 cup diced green pepper
\n1 1\/2 cup cold milk
\n1 1\/2 Tablespoons cornstarch
\n2 Tablespoons Butter
\n8 oz white cheese (I used velveta white queso)
\n8 oz sharp cheddar cheese
\n1 teaspoon olive oil
\n2 Tablespoon bread crumbs<\/p>\n
I divide the steps in the way I would be doing so step 1 is all at the same time.<\/p>\n
1. Mix meat, salt, pepper and Worcestershire together to coat the meat, place in fridge for at least 30 minutes.<\/p>\n
2.\u00a0Cook Pasta as directed, drain and place back in pot.
\nHeat butter and olive oil in pan, add onions and peppers and cook 8 minutes until onions start to caramelize.
\nCombine milk and cornstarch in pot and heat just prior to boil.<\/p>\n
3. Dump onions and peppers in to pasta and stir.
\nAdd\u00a0meat to pan that is still hot from onions\/peppers, cook on medium high for 4 minutes until steak is brown. Add this to pasta(including sauce)
\nAdd butter, white cheese and 3\/4 of the cheddar cheese \u00a0to milk\/cornstarch, stir until all melted and yummy. I turned the heat down to medium low for this.<\/p>\n
4. Combine pasta mixture with butter\/cheese mixture in casserole dish.<\/p>\n
5. Top with cheese and then mixture of olive oil and breadcrumbs.<\/p>\n
6. Bake at 375 for 25 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 pound stew beef dash of salt and pepper 2 Tablespoons Worcestershire sauce 1 box of pasta (12 ounces) 1\/2 Tablespoon butter 2 teaspoons olive oil 1\/2 cup diced red onion 1\/2 cup diced green pepper 1 1\/2 cup cold … Continue reading