Simply delicious! It contains ingredients I usually have on
hand – a great crowd pleaser!
Ingredients:
·
1 pkg. wide egg noodles (1 lb.)
·
1 pkg. lean ground beef
·
2 cans of cream of mushroom soup
·
2 cans of water
·
2 green onions, chopped
·
2 tbsp. self-rising flour
·
Salt
·
Dried parsley
·
Paprika
·
Dried basil
Preparation:
1.
Preheat pan to medium high and add beef. Break
up with a spoon but you don't have to be perfect with it, this is a really
rustic meal.
2.
Add onions, a little paprika, and cook till
brown. Meanwhile heat water in a large pot for the noodles. I turn the heat to
high and then add a good deal of salt when the water is boiling rapidly, add
the noodles.
3.
After the beef is done, remove from the pan.
Drain any excess grease. Then add the mushroom soup and water. Whisk together
till the soup is thoroughly mixed. Add flour and whisk really well to cook the
flour out, let simmer and the flour will thicken the gravy.
4.
Check the noodles for them to be al dente, about
7 minutes. Drain them and add to the gravy. Add meat back in and mix carefully
to get the gravy coated all over. Drizzle with dried herbs and serve hot!
Happy Cooking ☺
