|1LB Roast Beef Shank
||2LBS Vidalia or Yellow Spanish Onions
|1LB Linguine Pasta
|4tsp Brown Sugar
|1cup Grated Parmessan Cheese
||1Tblsp Natures Season
|1Tblsp Mrs. Dash Garlic Seasoning
||1box Kleenex (To wipe away the water flowing from ones eyes, while chopping
(or 2 Kyles )
Mark N. Bodo firstname.lastname@example.org
Chop the Roast Beef Shank into 1 inch cubes. Over medium heat, brown the
beef Shank in a Dutch Oven. Season meat with Nature's
Season and Mrs. Dash.
Chop the yellow onions and place them in Dutch Oven. Try to avoid having
large pieces of onion. The smaller the piece the faster it will stew. NOTE:
It is best to use a food processor, due to the pain and suffering one
will feel by cutting onions. If you don't have a Food Processor, keep
kleenex and water nearby.
Allow Beef and Onions to cook at medium for about 10 min.
Add water so it comes about a 1/4inch above the bottom of the pot.. Water
is used mainly to help reduce the onions and prevent the beef and onion from
sticking to the bottom. As the beef and onions stew, it may be necessary
to add more water.
Add brown sugar. This will help breakdown the onions and bring out their
Allow beef and onions to stew for 40min-1hr. Check and stir every 10min.
Once the onions have reduced, begin boiling water in a pot to cook
the linguine. Add the 1lb of linguine to the boiling water
Once the linguine is cooked, strain. Add parsley to the beef and onion mixture
and stir thoroughly. At this point, the beef should be flaky and moist.
Add noodles to the beef and onion stew. Stir well and serve.
Add paremessan cheese to taste.