Beef and Noodles with roasted veggies

on February 27, 2012

Tonight’s dinner was not part of my monthly plan but I had some mushrooms and tomatoes that I needed to use up.  Here’s what I made:

Beef and Noodles:

  1. Start pot of water boiling
  2. Dice 1 small onion and 1/2 package of mushrooms.
  3. Heat a skillet of olive oil with 1 clove of crushed garlic over med high heat.  When garlic starts to sizzle add onion and mushrooms.
  4. When water boils add wide egg noodles and set timer for 7 minutes.
  5. Add diced meat to onion mixture (we used deer steaks)  Cook until most pieces are brown.
  6. Add about a cup of marsala wine to skillet (enough to cover bottom) and let simmer about 2 minutes
  7. Add 1 cup of water and 1 tsp of beef bullion to skillet and let simmer about 5 minutes.
  8. Drain noodles when timer goes off and set aside.
  9. Add instant potatoes to skillet to thicken sauce.  We like to have a little of  the mashed potato taste and texture with our beef and noodles, but if you don’t like this idea just thicken with cornstarch.
  10. Add noddles to beef and stir.

Roasted Veggies:

  1. Cook frozen broccoli in microwave about 4 minutes (until hot all the the way through)
  2. Cover a cookie sheet with foil and place broccoli and grape tomatoes (cut in half) on cookie sheet.
  3. Drizzle about 1 tbs melted butter over veggies and sprinkle with garlic salt.
  4. Broil until the broccoli just starts to brown.

Dinner took me about 20 minutes to make tonight (but that included unloading the dishwasher at the same time, so I could have gone faster).  It fed two of us and I have enough left over for two lunches.


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