Macaroni Scramble (Goulash)

• 8 ounces elbow macaroni, cooked
• 1/4 lb butter
• 2 lbs lean ground beef
• 3 cloves garlic, minced
• 2 cups onions, chopped
• 1 green pepper, chopped
• 2 (15 ounce) cans tomato sauce
• 4 ounces mushrooms, sliced (or use canned)
• 1 cup sharp cheddar cheese, grated
• 1 tablespoon chili powder
• 2 teaspoons sharp paprika (not sweet)
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 cup dry sherry

1. Brown onions, garlic and green pepper and mushrooms if using fresh, in butter.
2. Remove and set aside, brown ground beef.
3. Add Seasoning, onion mixture, tomato sauce, sherry and macaroni and mushrooms if using canned.
4. Pour into a 3 quart casserole, top with Cheddar cheese.
5. At this point, you can bake in 350 degree oven until cheese melts and casserole is bubbly (approximately 30 minutes).
6. However, this is best if left in the refrigerator overnight for the flavors to blend, then baked in the oven for approximately 1 hour.

elbow macaroni, butter, lean ground beef, garlic, onions, green pepper, tomato sauce, mushrooms, cheddar cheese, chili powder, paprika, brown sugar, worcestershire sauce, salt, ground pepper, dry sherry

Taken from www.food.com/recipe/macaroni-scramble-goulash-78264 (may not work)