Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 1 pack | Vermicelli; broken (8 ounces) |
| 1 pounds | Well-trimmed beef chuck; cut in 1/2\" cubes |
| ½ cup | Chopped onion |
| ½ \N | Chopped green pepper |
| ¼ cup | Finely chopped celery |
| 1 \N | Clove garlic; minced |
| 1 cup | Tomato; peeled, seeded & chopped |
| 2 teaspoons | TABASCO Pepper Sauce |
| 1 teaspoon | Ground cumin |
| ½ teaspoon | Salt |
| 3 cans | Chicken broth; (14 1/2 ounces each) |
In large skillet or Dutch oven, heat oil over medium-high heat. Add vermicelli; cook until golden, stirring constantly. Remove from skillet; set aside. In same skillet, cook beef until browned. Reduce heat to medium; add onions, green pepper, celery and garlic. Cook, stirring constantly, until tender, 2 to 3 minutes. Add tomato; cook 1 minute longer. Stir in Tabasco sauce, cumin and salt. Return vermicelli to skillet. Add chicken broth; mix well. Heat to boiling, lower heat, cover and cook until vermicelli is tender, about 10 minutes. Makes 4-6 servings.
>From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 11, 1998