Informations supplémentaires
35 min.
|
586 kcal
|
easy
|
|
1. Setup
Chop the onion and the parsley. Cut the mushrooms into quarters. Cut the carrot into small pieces.
2. Cook the vegetables
Heat a drizzle of oil and 1 tbsp of butter in a big pan over medium-high heat. Cook the onion, carrot and mushrooms for 4-5 minutes. Add salt and pepper.
3. Cook the noodles
Bring a pot of water to a boil. Cook the noodles 6-8 minutes until tender. Drain. Mix with butter or oil, the parsley, salt and pepper. Keep warm.
4. Add the beef
Add the beef into pieces and the spices to the pan. Cook for 3 minutes.
5. Add the broth
Add the flour and mix. Add the Worcestershire sauce, broth cube, diced tomatoes, 1/2 2P | 3/4 3P cup of water, salt and pepper. Bring to a boil. Cook over medium heat for 5-6 minutes.
6. Plate your dish
Serve the stew over the noodles.
Bon appétit!
280 g Ground Beef
1 unit Diced Tomatoes
1 unit Yellow Onion(s)
2 unit Organic Nantes carrot (s)
1 unit Beef Broth Cube(s)
15 ml All-Purpose Flour
30 ml Spice Mix(dried oregano,garlic powder)
180 g Short Egg Noodles
1 unit Fresh Italian Parsley
100 g White Mushrooms
15 ml Worcestershire Sauce
What you need
pan, pot, strainer
586 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
21g
32%
cholesterol
96mg
32%
fiber
5g
20%
protein
36g
saturated
8g
40%
sodium
389mg
16%
sugar
12g
trans
1g