Preparing
: Cut meat into 2-2 1/2 cm (1 inch) cubes.
Braise for 40 minutes. Add salt. Cover and braise
until tender. Stir in tomato paste. Cover and
simmer for 1-2 minutes. Season with black pepper.
Set aside. Brown vermicelli in margarine for
3-4 minutes until golden brown in a saucepan,
stirring constantly. Remove from heat; cool
slightly. Add hot water and salt; mix well.
Cover and simmer for 15-20 minutes or until
vermicelli is tender; drain. Remove from heat.
Let stand covered for 20 minutes before serving.
Arrange verimcelli pilaf on a serving plate
in ring form. Place meat in center. Serve hot.
Good Apetite.
