This was a good starting point for what I was looking for but I made some major modifications and everything turned out perfect. After draining the ground beef, I seasoned it with salt and pepper as the recipe calls for, but also added about 2-3 tablespoons of Hungarian paprika. I used half of a 24 oz bag of large macaroni, eliminated the tomato paste, stewed tomatoes, mushrooms, peas and sugar completely. I only used one 8 oz can of tomato sauce instead of the 30 oz from the original recipe. Instead of the crushed tomatoes, I used one 15 oz can of diced tomatoes. I only used half of a bell pepper and half a 12 oz bag of frozen corn. I used italian seasoning instead of the parsley.
I adjusted the 24 oz (3 cups) of water, increasing slightly to ensure enough liquid to keep the macaroni from sticking.
The resulting dish had the right balance of beef to macaroni to tomato, with the taste I remember from my childhood.
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This was a good starting point for what I was looking for but I made some major modifications...