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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is tasty and it's quick and easy to prepare. I had planned to thaw some of my Lasagna for supper but couldn't get enthused about the idea. It's really good Lasagna, one of my best, but not that night. I wanted something DIFFERENT ! This is what I came up with. I'm smuggly pleased. Ingredients:
2 tablespoons oil |
1 large onions, coarsely chopped, any type or 2 -3 bunches scallions, the whites & light greens |
1 green bell pepper, seeded, deveined, coarsely chopped |
1 jalapeno peppers or 1 chipotle pepper, seeded, deveined, finely chopped |
3 garlic cloves, minced |
1 1/2 cups shredded or diced roast beef (almost any sort of meat works well.) |
10 button mushrooms, thickly sliced |
1 teaspoon maggi seasoning |
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted |
basmati rice, cooked in chicken stock instead of water (optional) |
cooked rotini pasta (optional) |
cooked egg noodles |
cooked ramen noodles (throw away the flavor pack it's 92-97% sodium) (optional) |
very crispy home fried potato (optional) |
italian bread, hefty slices, toasted (optional) |
Directions:
1. Heat a large saute pan (one that has a lid.) over high heat.
2. Add oil.
3. Add first 6 ingredients.
4. Saute (stir fry 'til onions are translucent.
5. Add Maggi seasoning and soup, mix well.
6. Cover, reduce heat to medium low.
7. Cook 'til thoroughly heated.
8. Serve over something nice.
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