Macaroni and Meat Pudding

Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente, then drain and set aside.

Cut the beef sirloin into small cubes or grind it coarsely using a meat grinder or food processor.

Peel and finely chop the three onions into small dice.

Heat butter or vegetable oil in a large skillet over medium-high heat, then add the chopped onions and sauté until softened and lightly golden, about 5 minutes.

Add the beef to the skillet and cook, stirring frequently, until the meat is browned and cooked through, approximately 8–10 minutes.

Season the cooked beef and onion mixture with salt and pepper to taste.

In a separate bowl, beat the three eggs together with a fork until well combined.

Combine the cooked macaroni, beef and onion mixture, and beaten eggs in a large mixing bowl, stirring gently until evenly distributed.

Grease a baking dish with butter or oil and pour the macaroni mixture into it, spreading it into an even layer.

Sprinkle the bread crumbs evenly over the top of the mixture.

Bake in a preheated 375°F (190°C) oven for 25–30 minutes until the top is golden brown and the pudding is set in the center.