This recipe won first prize in contest run by The Richmond Item in Richmond, Indiana. It was published on February 26, 1926 and the person who submitted the recipe was Miss Addie Thelma Dean at 314 North 14th St., Richmond Indiana.
The original recipe is as follows: Let simmer together for thirty minutes, half pound hamburger steak, half can tomatoes, and half an onion cut fine. While this is being done, boil and drain a package of Fould’s spaghetti in the usual way. To the hamburger steak, tomatoes, etc., add a quarter pound cheese cut fine or grated, half tablespoon of butter, and allow to simmer fifteen minutes longer, then add spaghetti or arrange spaghetti around the edge of a warmed meat platter and pour hamburger steak, tomatoes, etc., in center.
I doubled the recipe mainly because I didn’t want to leave half a can of tomatoes in my fridge. I used ground beef, petite diced tomatoes, a yellow onion, sharp cheddar cheese and butter. It was so simple to make and was a HUGE hit with my family. The comment was, “This is like spaghetti, but better.” I think the little bit of butter gives the dish some really nice flavor. It didn’t mention salt or pepper, so I seasoned to taste.
Hamburger Steak and Spaghetti
- 1 lb ground beef
- 14.5 oz canned diced tomatoes
- 1 ea onion chopped fine
- 1 lb spaghetti noodles
- 1/4 lb cheese about 1 cup
- 1 tbsp butter
Simmer beef, tomatoes and onion for 30 minutes.
Meanwhile, boil spaghetti noodles according to package directions.
Add cheese and butter to meat and tomato mixture. Stir until melted.
Add noodles and toss, or serve meat sauce over noodles on a platter.