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
-
- Servings
- 6 Servings
-
- 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
-
Recommended for You
-
Cena Distintiva al Sartén
10 min30 min6 -
-
Instant Pot Spiced Pork Roast with Butternut Squash
20 min45 min6
Directions
-
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.
-
Bring to a boil. Reduce heat to medium and cook until noodles are tender, approximately 15 minutes.
Reviews
Write a Review-
This was OK, certainly not awful, but it could use some work. The instructions are relatively vague so it's easy to miss that you might want to drain your meat if it's a higher fat content, but if you've ever cooked before, this should be fine enough to follow and make changes to as you cook. I made two versions of this for dinner - one for myself (Type 1), and one for the rest of my family (Non diabetic for the most part). My version (with zucchini noodles) was much, much less watery and had less pan-sticking issues (likely due to having less starch in the water). If you like Zucchini noodles, I'd just do it that way (even pre-frozen works). You do have to compensate for the difference in flavor depending on how you make the zucchini noodles, though, since pre-frozen doesn't always need to be boiled in broth or water. If they're frozen, you may want to stir fry them after with an oil (or butter) and some seasonings to add a better texture and flavor. Umami is a good one, if you can tolerate the sodium. As-written the recipe smelled great but did not turn out very visually appealing, and I can't speak much to the texture...but it did indeed look like Slop. A tasty slop, if my family is to be believed, but slop nonetheless. If you have an aversion to textures this may be an issue for you! If I make this again, I will simply take the concepts and make it my own instead.
-
Doesn't have much taste. Watery.
-
I made this tonight for dinner using 99% fat free ground turkey and using Mrs. Dash seasoning. What an amazing dish! It was a huge hit and plenty left over for lunches tomorrow! I would make again and highly recommend.
-
Surprisingly delicious! It’s quick (er if vegetables are thawed ) and very lite! I’ll make this a quick go to week night dinner any time!
-
i made this tonight and it was a hit with my family. I made it for my dad to help ease him into his new diet because he was recently diagnosed. I caramelized my onions after cooking the beef and then darined beef of grease in paper towels while that happened. I added fresh baby spinach and baby kale to mine too. We all really enjoyed it!!
-
I love this recipe. I do omit togarashi (Japanese pepper blend). I do not like spicy.