Tuesday, January 21, 2014

Country Beef Pot

Famous wrap, Lea & Perrins® first started exporting Worcestershire sauce around the world by boat. 

Often rough sea voyages caused some of the bottles to break. The practice of wrapping each bottle in a paper wrap was devised to protect the bottles from breakage.

Wrapping bottles is no longer technically necessary, the custom has endured, and the wrap has come to symbolize the rich heritage and premium quality of Lea & Perrins® sauces, a tradition dating back to 1835.

Lea & Perrins® is the oldest commercially bottled condiment in the U.S.

To this day, the recipe remains a closely guarded secret and only a privileged few know the exact ingredients. To protect the sauce from imitators, the famous Lea & Perrins® signature was put on the label of the bottle, as it appears today. Lea & Perrins remains true to the spirit of the original recipe, combining ingredients from around the world and aging the sauce in wooden casks for 18 months for a richer, smoother flavor.
Research Source: Lea & Perrins®

Try our Country Beef and Noodle pot, stick to your ribs dinner. And one pot to wash.

Country Beef Pot
Copyrighted 2014, Christine’s Pantry. All rights reserved.

1 tablespoon olive oil
1 pound ground beef
salt and pepper, to taste
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 onion, chopped
1 green bell pepper, chopped
1 (24 oz.) jar spaghetti sauce
3 bay leaves
4 ounces spaghetti (about half box)

Cook pasta according to package directions.

In a soup pot, heat oil, brown the ground beef, add salt, pepper, garlic powder, Worcestershire sauce, onions and bell pepper. Cook over medium heat about 6 to 8 minutes, stirring, and cook until beef is no longer pink. Drain.

Stir in spaghetti sauce and add bay leaves. Simmer sauce for 10 minutes. Stir in cooked noodles. Remove and discard bay leaves. Enjoy!


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