Informations supplémentaires
35 min.
|
586 kcal
|
easy
|
|
Printable version
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 10 minutes.
6. Plate your dish
Serve the stew over the noodles. It can be useful to let kids choose just how many pieces of each vegetable they want. This way, they will taste everything but they can still have more of what they like the most. Bon appétit!
280gGround Beef
1unitDiced Tomatoes
1unitYellow Onion(s)
2unitOrganic Nantes carrot (s)
1unitBeef Broth Cube(s)
15mlAll-Purpose Flour
30mlSpice Mix (dried oregano,garlic powder)
180gShort Egg Noodles
1unitFresh Italian Parsley
100gWhite Medium Mushroom
15mlWorcestershire 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