I usually find this recipe a little dry, well here is an update
1/2 Box Vermicelli Cooked
1 pound Ground Beef
1 green bell and 1 red pepper
2 Potatoes
2 Cloves of Garlic
1 Chopped Onion
Salt and Pepper
1 Chili Pepper
2 Garden Fresh Tomatoes sliced
(or 1 14.4 oz can of Stewed Tomatoes)
2 Tablespoons of Tomato Sauce
1 tsp of Basil
First I cooked the Vermicelli according to the instructions. Then I browned the meat and added the vegetables and cooked them until soft. Then I added the tomatoes and potatoes and spices and cooked for about 20 minutes. Then I added the vermicelli and fried the noodles and potatoes until lightly browned. This version is a little more tasty and moist instead of dry. You can easily make this vegetarian. The peppers give it a more crisp and fresh taste. This recipe would be perfect to make with fresh spring vegetables. I need to make a winter version with a favorite Central Asian vegetable- pumpkin. (and yes it will be delicious!)
1/2 Box Vermicelli Cooked
1 pound Ground Beef
1 green bell and 1 red pepper
2 Potatoes
2 Cloves of Garlic
1 Chopped Onion
Salt and Pepper
1 Chili Pepper
2 Garden Fresh Tomatoes sliced
(or 1 14.4 oz can of Stewed Tomatoes)
2 Tablespoons of Tomato Sauce
1 tsp of Basil
First I cooked the Vermicelli according to the instructions. Then I browned the meat and added the vegetables and cooked them until soft. Then I added the tomatoes and potatoes and spices and cooked for about 20 minutes. Then I added the vermicelli and fried the noodles and potatoes until lightly browned. This version is a little more tasty and moist instead of dry. You can easily make this vegetarian. The peppers give it a more crisp and fresh taste. This recipe would be perfect to make with fresh spring vegetables. I need to make a winter version with a favorite Central Asian vegetable- pumpkin. (and yes it will be delicious!)
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