- 4 oz. butter
- 2 pounds beef scrap meat (chuck roast)
- 1 yellow onion (diced)
- 1 celery rib (diced)
- 1 carrot (diced)
- 1 package (8 oz.) mushrooms (sliced)
- 4 oz. chunky tomato sauce
- 2 cups beef stock
- 2 oz. cognac
- 1/2 tsp. Worcestershire sauce
- 2 tbsp. crushed garlic
- 2 tbsp. paprika
- salt and pepper
- 3 bay leaves
- 1 package elbow macaroni
- Roux (for thickening)
- 4-6 oz. shredded cheddar cheese
Roux- Melt 1 stick butter over medium-low heat 5-10 minutes, combining with flour until pancake batter consistency. Continue to stir until golden brown.
Heat butter in large pan, stir in seasoned beef to brown.Take beef out after browned.
Stir seasoned vegetables into pan and brown for 5-10 minutes. Add beef back in.
Add cognac, beef stock, tomato sauce, Worcestershire sauce, garlic, paprika and bay leaves. Bring all to a simmer and cook for one hour.
Add macaroni and cook about 20 minutes.
Add roux until dish reaches desired thickness.
Stir in cheese.