By: Shelley Stevens
1 - 2 c. elbow macaroni
1 lb. ground beef
½ onion, chopped
1 - 2 stalks celery, chopped
1 can tomato coup
½ t. slat
dash of pepper
½ t. chili pepper
1 t. mustard
¼ c. ketchup
4 T. brown sugar
1 can water
1 t. worcestershire sauce
Directions:
Cook the macaroni in salted water. When the macaroni is tender, drain it and set it aside. In a frying pan brown the ground beef, onion and celery. When it's browned drain the grease from the meat mixture. Add in all of the remaining ingredients, except for the cooked macaroni, and stir it together. Simmer it for a few minutes then stir in the cooked macaroni and serve.
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