Mom's Ground Beef With Noodles
This recipe is from Mrs. Elfreda Witchelt who made it when I was a child.
This recipe is from Mrs. Elfreda Witchelt who made it when I was a child.
- Carbohydrate 16.0423686506969 g
- Cholesterol 14.1936079463658 mg
- Fat 9.70748875004039 g
- Fiber 3.33296639024976 g
- Protein 5.24238077311652 g
- Saturated Fat 3.21423539304063 g
- Serving Size 1 1 Serving (234g)
- Sodium 1094.73290346813 mg
- Sugar 12.7094022604472 g
- Trans Fat 1.12655478051159 g
- Calories 164 calories
Step-by-step
- Fry bacon, remove to paper towel.
- Pat to remove grease, then crumble.
- Brown onion and green pepper in bacon fat.
- Cook ground beef until no longer pink.
- Add tomato paste, water (you can use the tomato paste can to measure), salt and brown sugar.
- Simmer for 15 minutes.
- Pour over cooked noodles.
Modifying traditional homestyle skillet dishes requires balancing moisture absorption rates and fat ratios when swapping core ingredients.
- Replace standard wheat egg noodles with 100 percent chickpea pasta at a one-to-one ratio, but reduce the boiling time by two minutes to prevent structural collapse when combined with the simmering tomato sauce.
- Substitute the pork bacon with smoked duck breast or cremini mushrooms sautéed in two tablespoons of olive oil to replicate the required rendered fat profile without pork products.
- Swap the ground beef for ground turkey thigh meat containing at least fifteen percent fat content; leaner poultry will dry out during the fifteen-minute simmer phase.
- Maintain the correct viscosity by measuring the added water precisely against the tomato paste solids, ensuring the sauce coats the back of a spoon at 165 degrees Fahrenheit.
Adjusting these components alters the final sodium and sugar equilibrium, requiring careful attention to seasoning adjustments at the end of the simmering process. Proper thermal control prevents the tomato paste solids from scorching on the pan bottom during the vegetable browning stage.
