I am always on the look out for easy, quick and delicious midweek dinners and this Weeknight Beef Skillet ticks all the boxes. Start by cooking the beef and pepper over medium heat. Once cooked, add tomato sauce, Worcestershire sauce and Italian seasoning to the beef mixture. Bring to a boil and stir in the vegetables. Serve over cooked noodles.
If you would like to make a double batch and place half in the freezer, make the sauce but do not cook the noodles. Place the cooled beef mixture in a freezer container and freeze. To use, thaw the beef partially in the refrigerator overnight. When you are ready to serve, heat the mixture and cook the noodles according to package directions. Serve as directed below.
To make Weeknight Beef Skillet, you will need the following ingredients:
Cook noodles in a large pan of water according to
Meanwhile, sauté 1 pound of beef and 1 chopped pepper in a non-stick skillet over medium heat for 5-7 minutes or until beef is no longer pink. Break up large chunks of beef with a wooden spoon as it cooks.
Add 1 can of tomato sauce, 1 tablespoon of Worcestershire sauce, 1 ½ teaspoons of Italian seasoning and 1 teaspoon of sugar (if desired) to the skillet and bring to a boil.
Stir in the vegetables
Serve over noodles and sprinkled with freshly chopped parsley.
This Weeknight Beef Skillet is quick, easy and above all else: delicious! Try it out some evening next week and don’t forget to share photos on instagram using the #CookMeRecipes hashtag!
My kids actually love this meal and its the only beef skillet with vegies they ate whole!!
Perfect blend of all the flavours and quite good a day after too, ate it the next day and still tasted fresh.
