Beef, Noodle and Vegetable Skillet
Recipe from the kitchen of Florence Poe
The Poe Collection
1 C. (8 oz.) ground beef
¼ tsp. dried thyme leaves
1 C. onion, chopped
3 C. water
2 beef bouillon cubes
1 (12 oz.) jar mushroom gravy
8 oz. medium egg noodles
1 (16 oz.) bag frozen vegetables
½ C. sour cream
Cook the beef and onion until almost done. Add the water, bouillon, gravy and thyme.
Bring to a boil, stirring often.
Stir in the frozen vegetables and noodles. Bring to a boil, then lower the heat, cover, and simmer for about 10 minutes, or until the noodles are tender, stirring now and then.
Remove from heat and stir in the sour cream. Serve as is.
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