2 pounds Ground Sirloin Beef
(or your choice of ground beef selection)
1 Sweet Yellow Onion
1 16 ounce box Organic Whole Wheat Elbow Macaroni
2 28 ounce cans Diced Tomatoes in Tomato Juice
In large pot with 3-4 quarts water, prepare elbow macaroni as instructed on package, cooking to al dente stage (not so fully cooked that the macaroni becomes fully blossomed but rather while it still has a firmness but till it no longer has crispness. I call it the “springy” stage.)
While macaroni is boiling, chop the onion to small fingertip size and saute in large skillet, saute the onion until it appears to be slightly transparent, and then add the ground Sirloin Beef and cover, cooking on medium heat until the meat is thoroughly cooked through.
While the Ground Sirloin Beef is cooking, drain the macaroni with a colander and then return the macaroni to the large pot, adding the two cans of tomatoes.
Once the Ground Sirloin Beef is cooked remove the cover and brown the meat slightly. Drain any fat from the Ground Sirloin Beef and then add it to the pot of macaroni and tomatoes. This stew should have plenty of moisture so if there is no visible moisture add about 14-16 ounces of filtered water to the mixture. Mix the ingredients.
Seasoning to Taste (If you like hot and spicy you can add Tabasco or Sriachi sauce or if you like it mild eat as is.)
You can serve this with toasted garlic bread or saltine crackers.