Ingredients:
1 lb ground chuck
1 (1 1/4 ounce) envelopes onion soup mix
1 tablespoon prepared horseradish, from a jar, drained
1 teaspoon Worcestershire sauce
2 tablespoons canola oil
2 tablespoons flour
1/2 teaspoon salt
1/3 cup onions, chopped
1 (14 1/2 ounce) cans diced tomatoes with juice
1 cup frozen peas
8 ounces egg noodles, cooked, drained
Directions:
Combine chuck, 3 tablespoons onion soup mix, horseradish, and Worcestershire sauce.
Shape into 4 patties.
In skillet, heat 1 tablespoon oil over medium heat.
Add patties; cook, turning once, until no longer pink in the middle.
Remove from skillet; cover with foil.
In a small bowl, whisk flour, salt, and remaining soup mix into 1 cup water.
In clean skillet, heat remaining oil over medium heat.
Add onion; cook, stirring often, until softened
Add tomatoes with juice; cover.
Cook 3 minutes.
Stir in peas and reserved flour mixture. Cook, stirring, until slightly thickened. Toss noodles with 2/3 cup of sauce; top with patties and remaining sauce.
Makes 4 servings.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.