Country Beef Pot Recipe
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.
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.
Ingredients:
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)
Directions:
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!