Submitted by: Kayleigh
Prep Time: 0 Seconds
Cook Time: 30 Minutes
Servings: 6
This is a quick and easy recipe that's very tasty and filling and smells so good while cooking.
1 1/2 c. brown rice pasta
1 lbs. beef sirloin
1 tbsp. coconut oil
1 med. onion
1 med. green bell pepper
14 1/2 oz. diced tomatoes, canned
1 1/2 c. water
1 c. beef broth
1 1/2 tsp. red wine vinegar
1 tsp. paprika
1 tsp. honey, raw
1/2 tsp. sea salt
1/4 tsp. caraway seeds
1/4 tsp. black pepper
2 tbsp. brown rice flour
1/4 c. water
Cook pasta according to package directions.
In a large skillet, stir fry beef (cut into 1/8-inch thick strips) in coconut oil for 4-5 minutes, until meat is no longer pink. Add chopped onion and chopped green pepper; cook and stir for 2 minutes. Stir in diced tomatoes, water, beef broth, red wine vinegar, and seasonings. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
In a small bowl or cup, combine flour and 1/4 cup of cold water. Stir until smooth. (Sometimes I'll put it in a small jar with a lid and shake it really hard.) Add to skillet. Bring to a boil, cook and stir for 2 minutes or until thickened.
Stir drained pasta into beef mixture.
Makes 6 1-cup servings.
Email
Print
