 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
|
This recipe works well in an electric skillet. Ingredients:
1/2 lb lean ground beef |
1 medium onion, chopped |
1 cup chopped celery |
3/4 cup chopped green pepper |
2 teaspoons worcestershire sauce |
1 teaspoon salt (optional) |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
2 cups uncooked no yolk medium egg noodles |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (14 1/2 ounce) can no-salt-added stewed tomatoes |
3/4 cup water |
1 low-sodium beef bouillon cube |
Directions:
1. In a large saucepan or skillet, cook meat until no longer pink; drain.
2. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp tender.
3. Add Worcestershire sauce, salt, if desired, basil and pepper.
4. Stir in noodles, beans, tomatoes, water and bouillon.
5. Bring to a boil.
6. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.
|
|