Recipe by Bill Hilbrich
The sour bite of the bourbon and vinegar, matching the sweetness of the sauted onion gives new life to left over cooked beef. This recipe can be expanded to serve two, or dozens. Other cooked meats could be used, and cooked peas or tomatoes could be added to make a complete one dish meal. Cooking is a Creative Sport.
- 1 cup cooked beef, sliced and diced.
- 1⁄2 cup onion, diced.
- 2 cups uncooked pasta
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons Bourbon
- 2 tablespoons vinegar
- 2 tablespoons catsup
- salt and pepper
Directions See How It's Made
- Cook the pasta in two quarts of salted water.
- Depending on the size and shape, the pasta should be ready in 5 to 8 minutes.
- Mix the bourbon, vinegar, and catsup into a sauce and set aside.
- Heat the olive oil and the butter in a frying pan and stir until melted.
- Add the onion, and saute until translucent, then add the meat and cook until hot.
- When the pasta is done, drain and add to the pan, followed by the sauce, and toss.
- Taste and season with salt and pepper if desired.