A shelf dinner that starts with sliced roast beef in gravy, heated through with egg noodles and a pinch of thyme for warmth and comfort. The beef stays tender when warmed gently, so you are done in the time it takes the pasta to cook.

Serves 2. 25 minutes, 10 at the stove.

About 590 calories a serving, 50 g protein, 6 g carbohydrate, 39 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 oz egg noodles, cooking until tender according to package directions, about 8 minutes. While the noodles cook, melt 1 tablespoon butter in a skillet over low heat and add 1/4 cup chopped onion, stirring until soft and fragrant, about 3 minutes.10 min
2. Pour the entire can of sliced roast beef and gravy into the skillet with the onion, add 1/4 teaspoon dried thyme, and warm gently over low heat for 4 to 5 minutes, stirring once or twice so the beef heats through without toughening.5 min
3. Drain the noodles and transfer to a serving bowl or platter, then pour the roast beef and gravy over the top, season with salt and pepper to taste, and serve at once.

Note Swap dried thyme for a bay leaf or dried marjoram if you have it. Leftovers keep covered in the fridge for three days and reheat gently in a skillet with a splash of water. Serve with a simple green salad or steamed vegetables on the side to balance the richness.