Ingredients
- 2 tablespoon olive oil
- 1 1/2 pound ground beef
- 1 pound any fresh mushrooms, sliced
- 2 pound medium onions or 1 large onion, chopped
- 1/2 cup vermicelli, broken into 2-inch-long or shorter lengths, or other pasta
- 1 cup coarse-or medium-grind bulgur
- 1 tablespoon tomato paste (optional)
- 2 1/4 cup beef, chicken, or vegetable stock or water, heated to the boiling point
- 1/4 cup chopped fresh parsley leaves, for garnish
Preparation
Baking Directions:
1.Put the oil in a large skillet or saucepan that can later be covered and turn the heat to medium.
Add the meat, sprinkle with salt and pepper, and cook, stirring occasionally to break it up, until browned all over, about 10 minutes.
Remove from the pan and spoon off all but a couple tablespoons of the fat.
2.Put the pan over medium-high heat.
Add the mushrooms and onions; cook, stirring, until everything is soft, about 5 minutes.
Add the vermicelli and the bulgur and cook, stirring, until coated with butter or oil.
Return the meat to the pan and add all the remaining ingredients.
Turn the heat to low, and cover.
Cook for 10 minutes.
3.Turn off the heat and let the mixture sit for 15 minutes more.
Taste and adjust the seasoning, fluff with a fork, and serve, garnished with a sprinkling of parsley.
