|Elbow macaroni||1⁄4 Pound|
|Boiling salted water||2 Cup (32 tbs)|
|Butter||1 1⁄2 Tablespoon|
|Top round beef||3⁄4 Pound, ground|
|Condensed cream of tomato soup||1 Can (10 oz)|
|Sharp cheese||2 Tablespoon|
While macaroni is boiling in salted water 9 to 10 minutes melt butter in a skillet and saute beef rapidly.
Break it up as finely as possible with fork.
The beef should be done about the time the macaroni is ready.
Drain macaroni, add it to meat.
Pour on the soup.
Add diced cheese, salt and pepper.
Simmer goulash slowly for another 10 minutes, until the cheese is well melted and stirred in.