(Marjorie Ehman)
2/3 cup butter
2 large onions
8-oz. sliced mushrooms
2 teaspoons salt (or salt to taste later)
1 1/2 pounds ground beef
couple tablespoons flour
2 cups Italian tomatoes (or 14.5-oz. can)
1 cup tomato soup (or 10 3/4-oz. can)
6 carrots, diced
4 stalks celery, diced
8-oz. macaroni, cooked
In a large skillet over medium heat, melt butter and sauté onions and
mushrooms with salt, if desired, until lightly browned. Remove onions and
mushrooms from skillet. In skillet over medium heat, brown ground beef,
sprinkle with flour and stir and cook until all flour is absorbed. Stir in
tomatoes and tomato soup, heating through. Meanwhile, cook carrots and
celery in water to cover until crisp tender. Drain vegetables, reserving
water to use to cook macaroni according to package directions, adding additional
water as needed. Drain macaroni, combine all ingredients, heat through and
serve hot.