Nice to have but not necessary- a metal strainer (for draining the pasta and thawing the peas)
- a garlic press (if not, mince the garlic with a sharp knife)
- a mushroom brush
The recipe3 cups/750 mL egg noodles
1 lb/500 mL ground beef
1 onion, chopped
3 cloves garlic, pressed
1 sweet red pepper, chopped
1 cup/250 mL sliced mushrooms
2 cups/500 mL frozen peas, thawed
1 can (14 oz/398 mL) diced tomatoes (not drained)
1 Tbsp/15 mL dried parsley
1 tsp/5 mL dried basil
1 tsp/5 mL dried oregano
1/2 tsp/2 mL salt
1/4 tsp/1 mL pepper
Cook the egg noodles according to package directions until tender but firm. Drain and set aside.
Meanwhile, in a large skillet (I like cast-iron), cook ground beef over medium heat, stirring to break it up, until no longer pink.
Pour off any fat.
Add onion.
Cook for 5 minutes or until tender.
Add garlic, sweet pepper and mushrooms.
Cook, stirring, for about 5 minutes or until peppers are soft but not mushy.
Add peas, tomatoes, parsley, basil, oregano, salt and pepper.
Simmer until warmed through.
Stir in the cooked noodles.
Substitutions- Use spaghetti or another thin pasta in place of the egg noodles.
- Use a green pepper instead of red.
- Use canned mushrooms.
- Use fresh peas.
- Use whole canned tomatoes, or use fresh tomatoes and dice them yourself.
Ideas for making this recipe your own
- Experiment with different types of ground meat. How about ground chicken, or pork?
- Try using fresh herbs instead of dried. As a general rule, 1 teaspoon/5 mL of dried herbs equals 1 tablespoon/15 mL of fresh herbs.
Tips
- If you use whole canned tomatoes, use kitchen shears to cut the tomatoes into small pieces. You can cut them right in the can!
- I thaw frozen peas in a strainer under running water.
Menu suggestionThis is a complete meal! If you want to make it even more complete, serve it with
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