Beef and Macaroni

Name: Beef and Macaroni
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 to 6 potions
Ingredients: 2 1/2 cups (625 ml) macaroni; 8 oz (227 g) small white button mushrooms, quartered; 2 stalks celery, diced; 1 small red bell pepper, seeded and diced; 1 small onion, finely chopped; 2 tablespoons (30 ml) oil; 1 lb (454 g) medium-lean ground beef; 1/2 cup (125 ml) beef broth; 1/4 cup (60 ml) soy sauce; 1 tablespoon (15 ml) Worcestershire sauce; Salt and pepper

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Preparation 20 min
Cooking 25 min
Makes 4 to 6 potions

Sans noix
Sans lactose
Sans produits laitiers
Sans oeufs

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Ingredients

- 2 1/2 cups (625 ml) macaroni
- 8 oz (227 g) small white button mushrooms, quartered
- 2 stalks celery, diced
- 1 small red bell pepper, seeded and diced
- 1 small onion, finely chopped
- 2 tablespoons (30 ml) oil
- 1 lb (454 g) medium-lean ground beef
- 1/2 cup (125 ml) beef broth
- 1/4 cup (60 ml) soy sauce
- 1 tablespoon (15 ml) Worcestershire sauce
- Salt and pepper

Preparation

- In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold running water. Drain and set aside.
- In the same pot, cook vegetables in oil for 5 to 10 minutes. Add meat and crumble with the back of a spoon until golden brown. Add remaining ingredients and macaroni. Stir until macaroni has absorbed liquid. Adjust seasoning.

Note from Ricardo

Beware of salt! As broth and soy sauce are already salty, you will perhaps want to add just a little pepper.

This recipe is from "My ‘Lil Ricardo"

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