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1/3 cup cooking oil
1lb ground beef
1/2 cup chopped onion
1 clove garlic, minced
2 cups uncooked elbow macaroni
1 cup slivered green pepper
1/2 cup sliced sherry
1 cup frozen green beans, thawed enough to
measure
28-oz can tomatoes
2 tsp salt
1/4 tsp pepper
2 tbsp Worcestershire sauce
1/2 cup slivered ripe olives |
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Method :
Heat oil in
large heavy skillet. Add beef, cook and stir until lightly browned. Add
onion, garlic and macaroni and cook until macaroni is lightly browned,
stirring. Add green pepper, celery beans, tomatoes, salt, pepper and
Worcestershire sauce. Bring to a boil, turn down heat, cover and simmer
until macaroni is tender, about 20 minutes. Stir several times during
cooking and add a little water if necessary to keep from sticking. Stir
in olives and serve.
Serves 6
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