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Skillet Beef and Macaroni


Rate this recipe 4.5/5 (4 Votes)


  • 8 oz elbow macaroni
  • 1/2 pound ground beef
  • 2 tsp vegetable oil
  • 1 large yellow onion, chopped
  • 1 cup reduced sodium tomato sauce
  • 2 Tbsp hot Hungarian paprika
  • 1/2 tsp salt
  • 1/4 tsp dill seeds
  • 1 cup non-fat sour cream


Level of difficulty Average
Cost Average budget


Step 1

prepare macaroni according to package directions but do not add salt. Drain macaroni in a colander. Set aside.

Step 2

meanwhile, in a large skillet over medium heat, cook beef until browned, about 10 minutes. Drain off fat. Place beef on paper towel-lined plate. Wipe out skillet.

Step 3

In same skillet, heat oil over medium heat. Add onoin to skillet, cook stirring frequently, until tender, about 5 minutes. return beef to skillet. Stir in macaroni, tomato sauce, paprika, salt and dill seeds.

Step 4

Cook stirring for 8 minutes. Stir in sour cream. Cook, stirring constantly until heated through, about 2 minutes. Serve immediately.

Step 5

Prepare as recipe directs through Step 4 but do not add sour cream. Freeze for up to 1 month. To serve, thaw in refrigerator and heat over medium heat, stirring for 15 minutes. Stir in sour cream. Cook until heated through.


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