Cabin Mac

adapted from The Beany Malone Cookbook by Lenora Mattingly Weber

Serves 4

2 teaspoons olive oil
1 small onion, diced fine
3/4 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 oz. tomato sauce
3/4 cup water
1/2 teaspoon prepared mustard
rounded 1/2 teaspoon brown sugar
1/2 Tablespoon cider vinegar
1/4 cup ketchup
3/4 cup elbow macaroni
grated parmesan cheese, optional

In a medium high-sided skillet with a cover over medium heat, brown the ground beef until cooked through.  Remove from skillet and drain on paper towels.  Wipe skillet clean.  Add olive oil and sautee onion until translucent.  Add a few tablespoons of water (or broth) and cover and let cook until completely soft, stirring occasionally. Add the beef, salt, pepper, paprika, tomato sauce, water, mustard brown sugar, vinegar and ketchup and stir well.  Heat to boiling then stir in macaroni.  Cover, lower heat, and simmer for about a half hour, or until macaroni is done to your liking, adding water or broth as needed.  Pass parmesan cheese at the table.

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Published in: on September 26, 2011 at 5:45 pm  Leave a Comment  

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