Macaroni with Cooked Meat – (Macaroni po flotski)
Ready in: 2 hours
Yield: 4 servings
17.6 oz (500 g) fresh beef meat
8.8 oz (250 g) macaroni
2 tablespoons butter
freshly ground pepper
Optional: 1 handful of fresh parsley
1. Rinse the beef meat under cold water. Pat dry with kitchen paper.
2. Put the meat into a large casserole. Pour over with cold water, just until the water covers the meat. Bring the water to a boil. Remove any foam that rises to the top, while cooking the meat. Add the onion, 1 pinch of salt and fresh pepper. Cook over a low heat for about 1 hour. Transfer the cooked meat onto a plate and leave to cool completely. Cut off any unwanted fat. (I left about 40 % of the fat, to add more taste.) Put the cooked beef through a meat grinder. Pour about 6.8 fl. oz (200 ml) of the beef broth through a strainer into a separate bowl.
3. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until just softened, about 10-12 minutes. (Remove any white foam that rises to the top with a spoon, while cooking the macaroni.) Drain the macaroni and transfer them into a large non-stick frying pan.
4. Chop the onion. Melt the butter in a non-stick frying pan until sizzling. Add the chopped onion and cook over a low heat until softened, about 7 minutes. Season lightly with salt and pepper. Transfer the onion and melted butter to large non-stick frying pan.
5. Add the minced meat mixture to the onion mixture and stir to mix. Cook for 2 minutes over medium heat, while stirring often. Gradually pour in 3.4 – 5 fl. oz (100-150 ml) of the beef broth. Season with salt and pepper. Add the macaroni. Cook the macaroni and beef mixture over medium heat, about 3-5 minutes. Stir occasionally to prevent burning the meat.
6. Serve warm. Sprinkle over with chopped parsley to taste.
Energy: 527 kcal / 2207 kJ
Fat: 23,5 g
Carbohydrates: 45,9 g
of which sugars: 3,5 g
Protein: 32 g
Fibre: 2,3 g