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Category: potluck
Prep Time: Cook Time: Total Time:
Serves 6
1 Tbsp olive oil (for cooking)
1 1/2 cups finely chopped onion
1 tsp ground cumin
1 tsp ground cinnamon
1 lb lean ground beef
1 cup prepared beef broth
2 Tbsp tomato paste
1/4 tsp salt
3 Tbsp chopped fresh mint leaves (or 2 1/4 tsp dried)
2 cups elbow macaroni
8 cups boiling water
1 tsp salt
1/4 cup hard margarine (or butter)
1/4 cup all purpose flour
1 1/2 cups milk
1/3 cups sour cream
1 cups grated parmesan cheese
Heat olive oil in large frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened.
Add cumin and cinnamon. Heat and stir for about 1 minute until fragrant
Add ground beef. Scramble fry for 5-10 minutes or until beef is no longer pink. Drain.
Add broth, tomato paste and first amount of salt. Stir. Bring to a boil. Reduce heat to medium low. Simmer, uncovered, for about 10 minutes, stirring occasionally, until thickened.
Add mint. Stir. Remove from heat. Cover to keep warm.
Cook macaroni in boiling water and second amount of salt in large uncovered saucepan for 10-12 minutes until tender but firm. Drain. Transfer to large bowl. Set aside.
Melt margarine in same large saucepan on medium. Add flour. Heat and stir for 1 minute.
Slowly add milk, stirring constantly. Add sour cream. Heat and stir for about 2 minutes until boiling and thickened.
Add 1/2 cups Parmesan cheese. Stir. Remove from heat. Add macaroni. Stir until coated. Spread 1/2 of macaroni mixture evenly in greased 2 quart casserole. Spread beef mixture on top. Spread remaining macaroni mixture on top of beef mixture. Sprinkle with remaining parmesan cheese. Bake, uncovered, in a 325 F oven for about 55 minutes until heated through and parmesan cheese is golden.
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Pastitsio
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Category: potluck
Prep Time: Cook Time: Total Time:
Serves 6
1 Tbsp olive oil (for cooking)
1 1/2 cups finely chopped onion
1 tsp ground cumin
1 tsp ground cinnamon
1 lb lean ground beef
1 cup prepared beef broth
2 Tbsp tomato paste
1/4 tsp salt
3 Tbsp chopped fresh mint leaves (or 2 1/4 tsp dried)
2 cups elbow macaroni
8 cups boiling water
1 tsp salt
1/4 cup hard margarine (or butter)
1/4 cup all purpose flour
1 1/2 cups milk
1/3 cups sour cream
1 cups grated parmesan cheese
Heat olive oil in large frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened.
Add cumin and cinnamon. Heat and stir for about 1 minute until fragrant
Add ground beef. Scramble fry for 5-10 minutes or until beef is no longer pink. Drain.
Add broth, tomato paste and first amount of salt. Stir. Bring to a boil. Reduce heat to medium low. Simmer, uncovered, for about 10 minutes, stirring occasionally, until thickened.
Add mint. Stir. Remove from heat. Cover to keep warm.
Cook macaroni in boiling water and second amount of salt in large uncovered saucepan for 10-12 minutes until tender but firm. Drain. Transfer to large bowl. Set aside.
Melt margarine in same large saucepan on medium. Add flour. Heat and stir for 1 minute.
Slowly add milk, stirring constantly. Add sour cream. Heat and stir for about 2 minutes until boiling and thickened.
Add 1/2 cups Parmesan cheese. Stir. Remove from heat. Add macaroni. Stir until coated. Spread 1/2 of macaroni mixture evenly in greased 2 quart casserole. Spread beef mixture on top. Spread remaining macaroni mixture on top of beef mixture. Sprinkle with remaining parmesan cheese. Bake, uncovered, in a 325 F oven for about 55 minutes until heated through and parmesan cheese is golden.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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