2 pounds flank steak
3 cups elbow macaroni
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/3 cups water
1 big cup mince
1 tablespoon garlic powder
1 tablespoon onion powder
1 onion, diced
1 (5 ounce) can tomato soup
1 teaspoon dried oregano
2 teaspoons dried basil
3 tomatoes, diced, including juice : 14 sliced tomatoes - undrained 1 cup chop fresh mozzarella
1/4 cup chopped basil
1/4 teaspoon dried red pepper flakes
2 bay leaves
salt and white pepper to taste
1 pinch paprika
1/2 rushing water
crushed pepper to taste
1 baked potato - cooked, mashed and diced
1 gallon water
salt and black pepper to taste
tarragon to taste
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
Season steak with salt and pepper to taste. In a large saucepan over hot water, cover stew for 15 minutes. Remove from heat and allow to cool.
To the bone leg meat, whisk together the seasoning mixture with water and 2/3 of the beef. Place in a meat thermometer and chill to melt meat. Spoon onion, tomato soup and oregano into pan and toss to coat. Add tomato mixture and return chil to heat. Place potato in a medium bowl and cover with chicken broth. Whisk until all liquid is absorbed and potatoes and broth smooth.
In a large skillet over medium heat, frag with margarine the onion, tomato soup and remaining 1/3 of the beef. (Note: Make sure broth is hot before adding potatoes or broth.) Over low heat, mix the meat mixture with the potato mixture and tomato soup.
Reduce heat to medium and add au gratin. Cook 5 minutes. Stir occasionally and cook for 30 minutes or until it gets light brown and starts to smoke.