Beefy noodles with asparagus and mushrooms
It was one of those evenings when a dinner plan was not in the works. I found myself staring at the thawed ground beef in the fridge, wondering what creation I could concoct in the span of 20 minutes. Burgers are out if there’s only 1 pound of ground beef … the kids are getting older and boy, oh boy do they put away some groceries! Anyway, we decided to make a game of it: each of us contributed an ingredient. The boy-child grabbed a bag of noodles, oldest daughter produced a shallot, middle daughter contributed asparagus, and I had the beef. Here’s what we came up with. It’s yummy! This dish would also be tasty with ground sausage and peas instead of asparagus. A couple of handfuls of fresh baby spinach leaves would be a great addition, too!
Easy Skillet Supper
1 pound ground beef, seasoned with salt and pepper to taste, browned and drained
1 bunch asparagus, diced into 1/4″ pieces with woody ends removed
1 cup fresh mushrooms, chopped
1 shallot, finely diced
3 cloves garlic, finely diced
Handful fresh parsley, finely chopped
Kosher salt and cracked black pepper to taste
2 Tablespoon butter
Hefty drizzle of olive oil
2 Tablespoons Lea & Perrins Worcestershire Sauce
1/2 cup Heavy cream or milk
Saute butter, olive oil, asparagus, mushrooms, shallot, garlic and parsley in large pan. When asparagus is crisp-tender, add the browned ground beef and stir. Pour in 1/2 cup heavy cream or milk, Worcestershire sauce, an additional Tablespoon of butter, and season with salt and cracked black pepper to taste. Stir. Allow to simmer on low heat.
While sauce simmers, boil a bag of egg noodles (or any pasta of your choice) until al dente. Drain. Add to the veggie mixture and gently combine. Serve and enjoy!
Note: My taste-testers decided the sauce needed something, so I squeezed the juice of half a lemon into the mixture to brighten it up a bit. It worked and seemed to bring our “experimental recipe” to life.