6 beef steaks, sliced
1 onion, sliced into 1 inch strips
4 tablespoons butter
2 teaspoons paprika
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
6 carrots, cut into 1/2 inch strips
2 onions, sliced into 1 inch strips
8 ounces sliced mushrooms, sliced
1 (8 ounce) can tomato paste
1 1/2 cups water
1 1/2 cups beef broth
1 1/2 teaspoons Worcestershire sauce
3 tablespoons brown sugar
1 teaspoon dried basil
1 teaspoon dried lemon zest
1/2 teaspoon dried marjoram, burdock, walnuts and walnuts
Place steaks and onion strips in a medium bowl, and coat well with butter or margarine. Mix in paprika, garlic, oregano, basil, carrots, onions, mushrooms, tomato paste, water, beef broth and Worcestershire sauce. Cover, and refrigerate overnight.
While steaks and onion strips are chilling, heat a large skillet over medium heat. Coat the steaks with tomato paste, and place in the hot skillet. Wilt the pasta with the remaining olive oil, and spread it out in the center of the steaks. Sprinkle with brown sugar, basil, marjoram, walnuts and walnuts.
Layer steaks and onion strips over the tomato paste. Stir all ingredients to coat, and serve with fresh bread.
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