Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| ½ pounds | Ground beef |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 teaspoon | Worcestershire Sauce |
| ¼ cup | Onion; sliced |
| 1 can | (4-oz) Mushrooms; sliced |
| 1 pack | (8-oz) Wide Noodles uncooked |
| 1 can | (8-oz) Tomato sauce |
| 1 cup | Water |
| 1½ tablespoon | Flour |
| ¼ cup | Water |
| 2 tablespoons | Oil |
| 1 pounds | Ground beef |
| 2 teaspoons | Salt |
| ½ teaspoon | Pepper |
| 2 teaspoons | Worcestershire Sauce |
| ½ cup | Onion; sliced |
| 2 cans | (4-oz) Mushrooms; sliced |
| 1 pack | (16-oz) Wide Noodles uncooked |
| 2 cans | (8-oz) Tomato sauce |
| 2 cups | Water |
| 3 tablespoons | Flour |
| ½ cup | Water |
FOR 4 QUARTS
FOR 6 QUARTS
From: Pam and KerryAnn Cobb <priss@...> Date: Mon, 19 Aug 1996 16:16:28 -0500 Brown meat in hot oil in cooker. Add other ingredients and stir. Cover, set control and cook for 5 minutes after control jiggles. Reduce pressure instantly. For a heavier consistency, this mixture may be thickend by cooking uncovered with mixture of flour and water, stirring constantly.
NOTE: This is exactly as the recipe came across -- one amount makes 4 quarts, but exactly double that amount makes only 6 quarts!?!?! -- Glen.
EAT-L Digest 18 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .