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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My spin on the traditional Hungarian dish. Ingredients:
2 lbs ground beef |
4 medium scallions, minced |
2 medium green bell peppers, chopped |
6 garlic cloves, minced |
2 (14 1/2 ounce) cans diced tomatoes |
1 (30 ounce) can whole kernel corn |
2 (15 ounce) cans tomato sauce |
16 ounces elbow macaroni |
3 tablespoons italian herb seasoning |
2 teaspoons pepper |
2 teaspoons salt |
Directions:
1. 1. Prepare elbow macaroni according to directions on package till al dente.
2. 2. Save a little of the pasta water in case you need it later to loosen the sauce.
3. 3. Brown meat in a large skillet, drain the fat.
4. 4. Add the scallions, bell pepper, Italian herb blend, corn and garlic into the cooked meat.
5. 5. Cook 5 minutes, stirring constantly.
6. 6. Add the salt, pepper, diced tomatoes and tomato sauce and cook until boiling. Reduce the heat to low and cook another 5 minutes.
7. 7. Add the meat mixture to the cooked macaroni.
8. 8. Mix all this together and add seasoning to taste.
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