The Market Basket roast beef comes with its own gravy, so you have the bones of a supper in ten minutes. Egg noodles soak up that sauce while the beef warms through, turning a shelf staple into something that tastes like you made an effort.

Serves 2. 15 minutes, 10 at the stove.

About 760 calories a serving, 50 g protein, 64 g carbohydrate, 32 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil over high heat. Add 6 oz egg noodles and cook until tender, about 7 minutes, stirring once or twice to prevent sticking. Meanwhile, open the roast beef package and pour the beef and gravy into a skillet over medium heat.7 min
2. Stir the beef gently as it warms, about 3 minutes, until it is steaming throughout. Drain the noodles and toss them with 1 tablespoon butter in the pot, then pour the warm beef and gravy over top.3 min
3. Fold the beef and gravy into the noodles gently so they coat evenly, then divide between two bowls and serve.

Note The roast beef holds well in the fridge for three days; reheat gently with a splash of water if it thickens. Serve with a simple green salad dressed in vinegar and oil, or roasted vegetables if you have time. Leftovers are good cold the next day with a pickle.