Ingredients:
2 lbs ground beef
1 -2 teaspoon seasoning salt or 1 -2 teaspoon salt
black pepper
1 tablespoon minced fresh garlic
1 large onions, chopped
2 -3 stalks celery, finely chopped
2 (225 g) boxes macaroni & cheese dinner mix ( I use Kraft)
2 (10 ounce) cans mushrooms, drained
2 tablespoons HP steak sauce ( or to taste)
1 dash Tabasco sauce (optional)
1 green bell peppers, chopped
1 (10 ounce) cans tomato soup, undiluted
2 (10 ounce) cans cream of mushroom soup, undiluted
1 -2 tablespoon Worcestershire sauce
2 tablespoons grated parmesan cheese (optional)
milk (to thin sauce) or half-and-half cream ( to thin sauce)
Directions:
Cook the pasta from the Kraft dinner until firm-tender (do not over cook, leave firm!) drain and rinse under cold water, set aside the cheese packages and the cooked macaroni.
In a large frypan or Dutch oven brown the ground beef with onion, garlic and celery until beef is no longer pink; drain fat.
Add in the mushrooms and the cooked macaroni to the ground beef; mix to combine.
In a bowl, mix together mushroom soup, tomato soup, HP steak sauce, Tabasco sauce (if using) green pepper, Parmesan cheese (if using) and the two packages of cheese mix; mix well to combine.
Add the mixture to the ground beef in the pan and stir to combine.
Simmer on medium heat for 10 minutes; reduce heat to low and simmer for 30-35 minutes, stirring occasionally, adding in milk to thin sauce (I use about 1/4-1/3 cup).
Delicious!
Servings: 6
Time preparation: 30 min.
Time total: 70 min.