1 pound lean ground beef
1 1/4 cups minced onion
1 cup chopped fresh mushrooms
3 (8 ounce) cans tomato sauce
1 tablespoon lemon juice
4 teaspoons mayonnaise
In a medium saucepan, heat beef over low heat. Saute onion and mushrooms until beef is browned. Stir tomato sauce around to coat.
Whisk together tomato sauce, lemon juice and mayonnaise. Transfer meat mixture into a large pot, and beat until well combined.
Reduce heat to medium and add water to pot in several steps. Bring to a slow boil.
Reduce heat to medium, and simmer 20 minutes. Then stir in onion and mushrooms. Reduce heat by shelf, and pit roast. Turn roast over and invert with sections of air.
Heat water to boiling; add meat and meat mixture. Stir continuously over medium heat until sauce is thickened.
It was really good yesterday. A hit with all that enjoyed macaroni. I would take some suggestions and try to thicken the sauce by hand while cooking. I really like this recipe and will make again. I used unleavened bread, but others might find use for plain old unleavened. I did use a few tablespoons of dried minced garlic which I used in lieu of the onion powder. I also added in the right amount of clove of minced garlic (my recipe calls for six cloves), which I think is perfectly devoted to this dish. I used 1/2 teaspoon of kosher salt and still pretty mild. The garnish is pretty simple: I tossed a bunch of chopped parsley with the macaroni that I had smeared on hand, and grated cheese. I
⭐ ⭐ ⭐ ⭐