Just to get started here is a quick recipe that
tastes good anytime, but particularly on cold winter nights. It comes
from a friend of forty years, who got it from her mother. Thanks Jane!
Skillet Beef and Noodles
1 pound of ground beef (I
use ground round or ground chuck)
1 small onion cut up
1 beef bouillon cube or 1
teaspoon of beef bouillon granules
(OR if you are busy you can
use 1 package of onion soup mix in place of the onion and bouillon)
2 cans of tomatoes (I use
the canned diced tomatoes)
2 teaspoons ketchup (I use the
tablespoon and don't quite fill it up)
1 teaspoon salt (optional
since you are using the bouillon - I usually omit it)
1/8 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon thyme
1/2 of an 8 oz package of
noodles (whole wheat noodles work well with this recipe)
1/2 to 1 cup frozen baby
peas
- In a small amount of oil (I use olive oil), cook ground beef until
brown.
- Add remaining ingredients EXCEPT the peas and put the
noodles in uncooked.
- Reduce the heat, cover and simmer about 20 minutes stirring occasionally
to be sure the noodles stay in the liquid.
- Add the peas and cook until tender.
I like to serve this with a salad and Sister Schubert
rolls.
Helen
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