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Navy-style macaroni with beef
An easy recipe for a quick dinner or lunch. Navy-style macaroni is prepared very quickly. The unusual thing about this recipe is that beef is used instead of stew or minced meat. The pieces of meat make the dish more filling and nutritious.
How to cook Navy-style macaroni with beef
Step 1
Chop the onion finely.
Step 2
Fry it until golden brown. Add diced beef and breadcrumbs, fry.
Step 3
Add the pasta to the onions and meat. Pour in water, cover with a lid and simmer until the pasta is cooked.
Navy-style macaroni with beef - FAQ About Ingredients, Baking Time and Storage
Yes, ground turkey, chicken, or plant-based meat substitutes work well for a lighter or vegetarian version.
Replace the beef with lentils, mushrooms, or textured vegetable protein (TVP) for a hearty vegetarian alternative.
Elbow macaroni is traditional, but any short pasta like penne, shells, or rotini will work well.
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
Yes, this dish freezes well. Portion into airtight containers and freeze for up to 2-3 months. Thaw overnight before reheating.
Reheat on the stovetop with a splash of water or broth to keep it moist, or microwave in 30-second intervals, stirring in between.
Yes, use gluten-free pasta and substitute breadcrumbs with almond flour or gluten-free breadcrumbs.
Serve with a fresh green salad, garlic bread, or steamed vegetables for a balanced meal.
Yes, pre-cooked or leftover beef works—just add it when the pasta is almost done to avoid overcooking.
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