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Rosto (Beef and Pasta Casserole)

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“an old time recipe, eaten in the cold winter months.”
READY IN:
3hrs 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the lard into the stewpan and brown the beef in it.
  2. when beef is well browned take it out and in the same lard fry the rounds of onion, carrots, turnips, celery, tomatoes and mushrooms.
  3. wikth the water you used to wash the mushrooms, add the cloves and some pepper, and add to the lard mixture.
  4. cook until all is nicely browned, add the beef and add water in sufficient quantity to cover all. Allow to simmer slowly for about 2 and a half hours, ading water if necessary.
  5. Prfepare the macaroni to serve as follows.
  6. break up the macaroni and put them into boiling water, adding a pinch of salt.
  7. when tender, drain and dish upmas follows.
  8. Place the macaroni in a hot dish, sprinkle over them grated cheese and pouring over a little of the beef sauce.
  9. then add another layer of macaroni, with grated cheese and sauce from the beef. garnish with the cooked mushrooms.
  10. serve the beef in its own sauce in a separate dish. serve very hot.

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