Goulash With Elbow Macaroni Recipe
Ingredients
| Elbow macaroni | 8 Ounce | |
| Ground beef | 1 pound | |
| Onion 1, chopped | ||
| Zucchini 3 cups sliced | ||
| Frozen peas 1/2 10 ounce package, thawed | ||
| Tomatoes 1 7-1/2 ounce can | ||
| Flour i tablespoon | ||
| Salt | 2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Condensed tomato soup 1 10-1/2 ounce can | ||
| Soft bread crumbs | 1/2 Cup (16 tbs) | |
Directions
Cook and drain macaroni.
Cook beef and onion in hot salted teflon skillet until meat loses its red color.
Drain off fat.
Add zucchini slices, thawed peas, and tomatoes; saute 5 minutes, stirring gently.
Add tomato liquid mixed with flour, cooked macaroni, seasonings, and tomato soup.
Mix well and heat through.
Pour into 2 quart shallow casserole.
Mix bread crumbs with melted margarine; sprinkle on top of mixture.
Bake at 350° approximately 26 minutes.
Cook beef and onion in hot salted teflon skillet until meat loses its red color.
Drain off fat.
Add zucchini slices, thawed peas, and tomatoes; saute 5 minutes, stirring gently.
Add tomato liquid mixed with flour, cooked macaroni, seasonings, and tomato soup.
Mix well and heat through.
Pour into 2 quart shallow casserole.
Mix bread crumbs with melted margarine; sprinkle on top of mixture.
Bake at 350° approximately 26 minutes.
Chef
