Macaroni and Beef Pronto

1 can (4 ounces) sliced mushrooms, drained, reserving liquid
2 tablespoons chopped onion
one-fourth (1/4) teaspoon tarragon leaves, if desired
2 tablespoons salad oil
1 pound lean ground beef
1 teaspoon salt
one-fourth (1/4) teaspoon black pepper
one-eighth (1/8) teaspoon garlic powder
2 cans (8 ounces each) tomato sauce
1 Tablespoon salt (optional)
3 quarts boiling water
8 ounces (3 cups) ready-cut macaroni
one-half (1/2) cup shredded sharp Cheddar cheese

In large skillet of pot saute mushrooms, onion, and tarragon in oil until
onion is crisp-tender. Add beef; brown lightly. Stir in 1 teaspoon salt,
pepper,

garlic powder, tomato sauce, and reserved mushroom liquid. Simmer
uncovered 10 minutes, stirring occasionally. Meanwhile, add 1 tablespoon
salt (optional) to rapidly boiling water. Gradually add macaroni so that
water continues to boil. Cook uncovered, stirring occasionally, 9 to 12
minutes until desired tenderness. Drain in colander. Add macaroni to
skillet; mix with meat and sauce. Sprinkle cheese on top; cover and heat
a minute until cheese melts. NOTE: In place of ready-cut, use elbow
macaroni.

Yield 4 to 6 servings
Source of Recipe: Mueller's Classic Recipes Cookbook


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