Noodle Skillet Scramble
|Canned tomato sauce with tomato pieces||8 Ounce (1 Can)|
|Beef bouillon/Beef broth||1⁄2 Cup (8 tbs)|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Oregano leaves||1 1⁄2 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon, crushed|
|Worcestershire sauce||1 Teaspoon|
|Salad oil||3 Tablespoon|
|Ground beef chuck||1 Pound|
|Chopped onions||1 1⁄4 Cup (20 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Green pepper||1 Medium, diced|
|Sliced celery||2 Cup (32 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Wide egg noodles||8 Ounce|
Combine the tomato sauce, bouillon, salt, pepper, oregano, thyme and Worcestershire sauce in a bowl, then set aside.
Heat the oil in large skillet over medium heat, then add the beef and cook, stirring constantly, until browned.
Remove the beef with slotted spoon and add to the tomato mixture.
Saute the onions, garlic, green pepper and celery in drippings in skillet until crisp-tender.
Cover skillet and cook for about 6 to 8 minutes longer over low heat, stirring occasionally.
Stir in the parsley.
Cook the noodles according to package directions and drain in a colander.
Remove the vegetables from the skillet.
Place the noodles in the skillet, then place the beef mixture in the center.
Arrange the vegetables around the edge and heat through.
May combine all ingredients in the skillet and toss lightly, if desired.