I must say it was an easy recipe, pan browned ground beef and onions in a sauce made from a mixture of mushroom and tomato soup with added chili powder, tabasco sauce and a sprinkle of red pepper flakes, served on a bed of spaghetti. The only change I made to the recipe was to add some chopped green pepper and sliced mushrooms that had been looking very sorry for themselves in the fridge
I must say I was a bit dubious, as the meat mixture was very thick and looked more like a stroganoff, rather than one made from jarred pasta sauce
But it was really tasty and my hubby helped himself to seconds.. something he normally doesn't do. So this was another winner that I will be making again..
2 tbsp salad or olive oil
1 pound ground beef
1 tsp salt
¼ tsp black pepper
1 dash red pepper
½ tsp chili powder
½ tsp Tabasco sauce
10 ½ oz can condensed cream of mushroom soup
10 ½ oz can condensed tomato soup
1 pound long spaghetti
½ cup grated Parmesan cheese
- Brown onion in hot fat
- Add meat and seasonings and brown lightly.
- Cover and simmer 10 minutes.
- Add soups; cover and simmer 45 minutes.
- Cook spaghetti in boiling, salted water until tender.
- Drain and rinse with hot water.
- Arrange on hot platter.
- Pour over sauce.
- Sprinkle with cheese.
- Pass additional sauce and cheese.
Better Homes and Gardens Magazine January 1940 |
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