Creamy Beef & Pea Macaroni
5.0
(1 reviews)
5min
15min
4
620
Chef's Note
To prevent the sour cream from curdling, ensure your heat is turned down to low before stirring it into the skillet. If the sauce is too thick, splash in a tablespoon of warm water to loosen it up.
Tags
Ingredients
8 oz elbow noodles
1.5 lb leftover Mexican-spiced beef sirloin, chopped
1 large leftover yellow onion, sliced
1 tsp beef bouillon
1/2 cup sour cream
1 cup frozen peas
4.5 cup water
Instructions
- 1
In a medium pot, bring 4 cups of water to a boil. Add 8 oz of elbow noodles and cook according to package directions for about 7 to 8 minutes until al dente. Drain the noodles and set them aside.
- 2
In a small bowl, dissolve 1 tsp of beef bouillon in 1/2 cup of hot water.
- 3
In a large skillet over medium heat, add the 1.5 lb of chopped leftover Mexican-spiced beef sirloin and 1 large sliced leftover yellow onion (both reserved from Day 1). Pour in the dissolved beef bouillon mixture.
- 4
Simmer the beef and onion mixture for 3 to 4 minutes until the liquid is slightly reduced and the meat is heated through.
- 5
Stir in 1 cup of frozen peas and cook for 1 to 2 minutes until they are bright green and heated through.
- 6
Reduce the heat to low. Stir in 1/2 cup of sour cream and the cooked elbow noodles. Toss gently for 1 to 2 minutes until the pasta is coated in a creamy, rich sauce. Serve immediately.
Nutrition Information (per serving)
620
54g
51g
22g
Reviews (1)
Kimi M.
7/26/20265/5