Signature Skillet Supper
Barbara Seelig-Brown loves creating versatile recipes that you can tailor to your family’s preferences. Use this basic concept and vary the veggies and seasoning for a different taste each time you make this dish. This is also great because it’s a one-pot dish. Barbara also recommends trying it with ground turkey or ground buffalo, which has almost no saturated fat.
-
- Prep time
- 10 min
-
- Cook time
- 30 min
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- Servings
- 6 Servings
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- Serving size
-
1 1/2 cups
Ingredients
- extra virgin olive oil
- 1 tsp
- 1 tsp
- lean ground beef (I used 93% lean)
- 1 lbs
- 454 g
- onion(s) (chopped)
- 1 cup
- 1 cup
- garlic (minced)
- 2 clove
- 2 clove
- frozen mixed vegetables
- 4 cup
- 4 cup
- togarashi (Japanese pepper blend)
- 2 tsp
- 2 tsp
- uncooked no yolk medium noodles
- 3 cup
- 3 cup
- beef broth (low-sodium)
- 4 cup
- 4 cup
- water
- 1 cup
- 1 cup
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Directions
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Place olive oil in large sauté pan or skillet. Add beef, onions, and garlic and cook until beef is browned. Add vegetables and the seasoning, and mix well. Add the noodles and mix well. Add the broth and enough water to cover everything.
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Bring to a boil. Reduce heat to medium and cook until noodles are tender, approximately 15 minutes.
Reviews
Write a Review-
I enjoyed this meal. Quick and easy to make and tasty. However, just saying "2" for the togarashi is completely unhelpful. Could it be teaspoons or tablespoons or 2 pinches? Who knows? And togarashi is pretty spicy so it does matter. I couldn't find a spot on this site to contact anyone for clarification. So I guess I'll just keep experimenting until it seems right. The first time I probably had way too much.