Fast and Simple Bow Tie Burger meal

 I can't call it Strogonoff, not quite hamburger helper just something I whipped up of the top of my head. It is likely so similar to other recipes out there it's not really  unique but I needed to write down the recipe because it's such a hit. I was going to use egg noodles but apparently I used those up in another dish a few weeks ago. Any ingredient with an asterisk, the measurement is approximate.

Bow Tie and Burger Skillet

 12 inch frying pan with lid

1 lb hamburger

1/2 box of Bow Tie pasta

1 tsp salt and pepper*

1 tsp Italian Seasoning*

1 Beef Bullion cube in 1 cup boiling water*(or 1/2 c beef broth)

1 pkg Beef gravy mix

1 cup water

1/2 tsp corn starch in same amount of water*

1/2 yellow onion diced

2 cloves garlic crushed

Instructions:

Brown hamburger in large frying pan on medium high heat, add a tiny smidgeon of oil if you want so it doesn't stick too badly to the pan. When that is mostly browned, add in the diced onion and 1/2 tsp of the salt and pepper. Mix thoroughly until onion is warmed through but not cooked. Open packet of gravy mix and sprinkle that on the meat, stirring and mixing thoroughly. Then add 1 cup of water and continue to stir and mix well. Add the garlic and Italian seasoning and stir to combine then put the lid on.

 Prep the bullion cube in the water while the meat and gravy cook, I use a glass 1 cup measuring cup and drop the cube in, fill with water and pop in the microwave for 3 minutes. Take lid off pan and add in half the cup of bullion or broth and stir some more with one more cup of water then add the pasta. Combine everything carefully, return the lid and wait for it to simmer up again, turn the heat down to low and set timer for 10 minutes. Check the consistency of the liquid and bow tie doneness. Set timer for another 5 or so minutes and ready the cornstarch and water. Taste for flavor, if needed add more salt, pepper or Italian Seasoning. Stir and add in the corn starch being sure to dribble it around don't just dump it in one spot. Stir to get that well combined, put the lid back on and check in another five minutes. If the bow ties are done, stir it up and you're ready to eat.

 

Seriously, this is not that hard but I saw someone comment on another site that if it involves cutting an onion it's not quick. If you want to bypass fresh, add in three tablespoons of onion flakes rehydrated in some water.  I didn't want to have maybe a handful or two of bow ties left over do just dumped what I had into the pan. If you want a smaller portion add in less bow ties so you have more meat than pasta.

Now, to give you an idea of my DIY seasonings collection here's what it looks like:

Repurposed various jars from just about anything I've used up. Everything has a label of course other than the pumpkin shaped ones. The two pumpkin looking containers I got from our community table, same with the Talenti gelato containers, the two silver capped ones on the left and the barely visible green plastic lid container behind the onion flakes. Repurposed bullion container and spice jars have been cleaned and labeled. I will have to post a picture of where all that lives in my kitchen. Seriously need more organization or at least cohesive containers, might have to troll through the thrift stores. I want to try and be consistent with glass containers because they last longer and don't absorb color and scent. 

Happy Cooking!