- A little peanut oil
- 1/2 sweet green pepper, membranes removed and seeded
- 4 celery stalks, chopped
- 5 green onions, chopped
- 2 cloves garlic, minced
- 1 [10-ounce / 284-mL] can mushroom pieces
- A little butter
- 1/2 pound [227 g] ground beef
- 2 cups [500 mL] boiled drained macaroni elbows
- Soy sauce, to taste
- Salt and pepper, to taste
- Thyme, to taste
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- Heat a little peanut oil into a frypan; brown together chopped sweet green pepper, celery and green onions along with miced garlic and drained mushroom pieces.
- Heat a little butter into a large casserole; brown ground beef stirring until no longer pink.
- Mix in browned vegetables and drained macaroni.
- Stir in soy sauce; season with salt, pepper and thyme.
- Reheat for a few minutes, until hot, before serving.
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