Ingredients
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1 tablespoon butter
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1 1/2 lbs ground beef
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1 large red onion, diced
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1 (14 1/2 ounce) can beef broth
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1 (6 ounce) can can tomato paste
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2 (14 1/2 ounce) cans crushed tomatoes
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3 garlic cloves, chopped
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1 tablespoon Worcestershire sauce
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1 tablespoon paprika
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1 teaspoon salt
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1 teaspoon pepper
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1/8 teaspoon liquid smoke
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1 cup cold water
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3 tablespoons all-purpose flour
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16 ounces elbo macaroni, package, Partially cooked according to directions
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1 green bell pepper, cut into strips
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1 teaspoon season salt
Instructions
- Heat butter in a large skillet over medium-high heat.
- Cook beef in butter, stirring occasionally, until lightly browned.
- Do not drain.
- Place beef and sliced onion in a slow cooker.
- Mix partially cooked elbo macarroni, beef broth, tomato paste, crushed tomatoes, garlic, Worcestershire sauce, paprika, season salt, liquid smoke, salt, and pepper; stir into beef mixture.
- Cover and cook on low heat 4-5 hours (I always use the longer cook time).
- Mix water and flour; gradually stir into beef mixture.
- Stir in green pepper.
- Cover and cook on high heat 30 minutes. Serve with a dolop of sourcream atop.