Beef & Noodles IV
This is a basic recipe for using canned beef for a quick and low cost meal, and it is very versatile. Read the Variants. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry macaroni, or any bite size pasta, (1 lb)
- 1 can beef, (750 g / 1½ lb)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each), Shortcut
- 1 packet beef gravy mix, Shortcut
- 1 can peas, drained, or 2 cups frozen and steamed
- salt and pepper, as desired
Instructions
- Heat a pot of salted water, when boiling, add the pasta and cook until tender, drain.
- While the water is heating for the pasta, prepare the packet of beef gravy in a small sauce pan.
- While the water is heating for the pasta, open and drain the can of beef, add to a pot and add the canned soup. Heat the pot on medium low heat, breaking up the beef with your spatula.
- When the pasta is tender and drained, add to the pot with the pork. Stir to combine, taste, and season with salt and pepper as desired.
- Add the peas and gravy, mix in. Cook until everything is heated through.
- Serve with a side veggy or salad. Enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Beef Gravy Mix.
Variants: 1. Add a can of drained vegetable, such as corn, diced carrots, or even mixed vegetables in place of peas. 2. Add a can of diced tomatoes. 3. Saute a diced onion, diced bell pepper, or even sliced mushrooms, or any combination of these, before adding the pork. 4. Add a jar of sliced green olives with pimentos. 5. Season with fajita seasoning. 6. Add rosemary, parsley, thyme, oregano, in addition to salt and pepper. 7. Use fresh ground beef or pork in place of canned.