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.
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- Prep time
- 10 min
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- Cook time
- 30 min
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- Servings
- 6 Servings
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- Serving size
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1 1/2 cups
Ingredients
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Extra Virgin Olive Oil
- 1 tsp
- 1 tsp
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lean ground beef (I used 93% lean)
- 1 lbs
- 454 g
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onion(s) (chopped)
- 1 cup
- 1 cup
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garlic (minced)
- 2 clove
- 2 clove
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frozen mixed vegetables
- 4 cup
- 4 cup
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togarashi (Japanese pepper blend)
- 2 tsp
- 2 tsp
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uncooked no yolk medium noodles
- 3 cup
- 3 cup
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beef broth (low-sodium)
- 4 cup
- 4 cup
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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-
Love Love Love. Easy to make, great to have as leftovers. Used regular black pepper. Cooked noodles alone in pot only added 3cups of broth.
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It’s a hit! Used Mrs Grass instead of the spices and it was great.
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My husband and I loved this! We could not find the Japanese pepper, so we opted to put in a packet of onion soup. The taste was excellent. It was cheap and easy!
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❤ it, Delicious! Will definitely add this to my dinner routine. Easily ordered togarashi from Walmart with free shipping.
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I really liked it but I almost added too much spice to mine.
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I made this yesterday and it was delicious and my family enjoyed it. This is a great recipe.