Preparation time: 15 min
Cooking time: 15 min
med egg noodles 375g package
roast beef precooked sliced 375g
1 large or 2 small heads of broccoli
500g provolone cheese
250ml sour cream
garlic, pepper, worcestershire sauce, parmesan cheese, olive oil, milk
finely grate provolone cheese, dice tomatoes, roast beef should be thinly sliced deli style and cut in short strips, broccoli cut in small chucks, if using cloves of garlic finely chop.
Put broccoli in a large pot and fill with water and a touch of salt and bring to boil.
While waiting put a little olive oil in a large fry pan, at medium heat add in the roast beef, garlic and tomatoes. Add pepper to taste, also add worcestershire sauce to taste and to keep liquid as it evaporates.
When water in pot boils use a slotted spoon and move broccoli to the fry pan as well, then add the egg noodles and cook 6 min at the boil.
While waiting for the egg noodles, add the sour cream to the mixture in the fry pan and adjust heat to get it hot for when the egg noodles are ready.
Drain the egg noodles when done and then add the mixture in the fry pan to the pot, add the grated provolone cheese and stir together, add a little milk if needed to help liquefy if needed.
Transfer to plates and sprinkle with parmesan and serve or transfer to casserole dish sprinkle with paremsan for freezing and later cooking or to melt and brown the parmesan on top.
Being single I took one plate for dinner, and the rest went into 2 casserole dishes, one frozen, one just refrigerated. The refrigerated one was microwaved covered the next night after adding a touch of milk to moisten.