Macaroni and Beef Pronto
1 can (4 ounces) sliced mushrooms, drained, reserving liquid 2 tablespoons chopped onion one-fourth
(1/4) teaspoon tarragon leaves, if desired 2 tablespoons salad oil 1 pound lean ground beef 1
teaspoon salt one-fourth (1/4) teaspoon black pepper one-eighth (1/8) 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 (1/2) cup shredded sharp Cheddar cheese
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. 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. Add macaroni to skillet; mix with meat and sauce.
Sprinkle cheese on top; cover and heat a minute until cheese melts. NOTE: In place of ready-cut, use
elbow macaroni.
Yield 4 to 6 servings Source of Recipe: Mueller's Classic Recipes Cookbook
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