1 lb. ground chuck or stewing beef, cubed
1 sm. to med. onion, chopped
1 (15 1/2 oz.) can stewed tomatoes, undrained
1 (15 1/2 oz.) can tomato sauce
1 (15 1/2 oz.) can red kidney beans, undrained
4 oz. uncooked elbow macaroni
1 tsp. salt
1/2 tsp. pepper
2 or 3 garlic cloves
2 tsp. paprika
1 tsp. caraway seeds
1/2 tsp. oregano
1 (8 oz.) can button mushrooms, drained (optional)

In a large skillet, brown beef, onion, salt and pepper (to taste). Drain off excess fat. Combine above with tomatoes, sauce, red beans and macaroni. Bring to a boil. Reduce heat nd simmer on low heat until macaroni is tender, approximately 20 to 30 minutes, stirring occasionally. You may add the tomatoes, mushrooms and oregano just a few minutes before you serve; 10 minutes maybe.