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    Macaroni and Beef Pronto

    Source of Recipe

    Mueller's Classic Recipes Cookbook

    Recipe Introduction

    List of Ingredients

    • 1 can (4 ounces) sliced mushrooms, drained, reserving liquid
    • 2 tablespoons chopped onion
    • one-fourth teaspoon tarragon leaves, if desired
    • 2 tablespoons salad oil
    • 1 pound lean ground beef
    • 1 teaspoon salt
    • one-fourth teaspoon pepper
    • one-eighth teaspoon garlic powder
    • 2 cans (8 ounces each) tomato sauce
    • 1 tablespoon salt (optional)
    • 3 quarts boiling water
    • 8 ounces (3 cups) ready-cut macaroni
    • one-half cup shredded sharp Cheddar cheese


    1. In large skillet of pot saute mushrooms, onion, and tarragon in oil until onion is crisp-tender. Add beef; brown lightly. Stir in 1 teaspoon salt, pepper, garlic powder, tomato sauce, and reserved mushroom liquid. Simmer uncovered 10 minutes, stirring occasionally.

    2. Meanwhile, add 1 tablespoon salt (optional) to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, 9 to 12 minutes until desired tenderness. Drain in colander.

    3. Add macaroni to skillet; mix with meat and sauce. Sprinkle cheese on top; cover and heat a minute until cheese melts.

    4. NOTE: In place of ready-cut, use elbow macaroni.

    5. Yield 4 to 6 servings




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