This is a quick and easy recipe that we threw together after a long afternoon of sledding and snowblowing recently. It's not fancy fare, but it's tasty, filling, economical, and makes a ton of food. (It also reheats pretty well, if you don't cook the bejeezus out of your noodles.)
The idea for this recipe came from Everyday magazine, but as usual, I made some changes to suit our tastes and make it cook faster. (I was hungry.)
Beef Noodle Skillet
1 tablespoon olive oil
1/2 onion, chopped
1 pound lean ground beef
Salt, pepper, and onion salt
4 slices bacon, chopped
1 pound red-skinned potatoes, cut in small chunks
1 large bell pepper, cut in small slices
1 15-ounce can tomato sauce
1 cup water
12 ounces dried egg noodles (although you might not use them all)
1. In a large, deep skillet, heat oil over medium-high heat. Add onion and cook until softened, about 3 minutes.
2. Add the ground beef, and sprinkle with salt, pepper, and onion salt. Cook until browned, about 5-7 minutes.
Transfer to a plate or bowl.
3. In the same skillet, cook the bacon over medium-high heat until crisp, about 5-7 minutes. Drain on a paper towel-lined plate.
4. Add the potatoes to the pan and stir to coat with the rendered bacon grease.
5. Cover and cook until tender, about 12-15 minutes.
6. Stir in peppers, hamburger mixture, tomato sauce, and water.
7. Cook until potatoes are tender, about 8-10 minutes.
8. Meanwhile, cook noodles in boiling, salted water until tender, about 8-10 minutes. Drain.
9. Add the noodles to the skillet, starting with about half to two-thirds, and then adding more as needed. Stir well to combine.
10. Before serving, season to taste with salt, pepper, and onion salt.