Solo Barbecue Beef in Pasta
"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."
photo by Bill Hilbrich
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
1
ingredients
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
