Local: Haagen Flagen

Instructions:

1. Start by finely dicing the onions. Chop the red, orange, and yellow bell peppers into approximately 3/4 inch (about 2 cm) chunks.

   • Keep the onions and bell peppers separated since they are used in separate steps.

2. In a large pot suitable for the entire dish, combine the yellow onions and olive oil. Sauté the onions over medium heat, stirring frequently, until they are softened, which should take about 10-15 minutes.

3. Once the onions are soft, add the ground beef to the pot. Cook until the beef is mostly browned and well-mixed with the onions. It's okay if some of the meat is slightly undercooked at this stage.

4. Season the beef and onion mixture with salt, pepper, garlic powder, paprika, and Zatarain's Creole seasoning. Stir well to distribute the seasonings evenly.

5. Add the bell peppers to the pot and cook for about 5 minutes. Proceed to the next step while the bell peppers are cooking.

6. In a separate dish, fill it with hot water from the sink (measured to the required amount). Whisk in cornstarch and gravy mix until well combined. Add this liquid to the pot and reduce the heat to a simmer.

7. Trim the ends off a whole jalapeño and discard them. Add the whole jalapeño to the pot for additional flavor. Let the Haagen Flaagen simmer for about 2 hours, stirring occasionally.

   • Trimming the ends of the jalapenos allows the flavors to be released more easily. Cut the jalapeno to where you can see the cavity.

8. About 30 minutes before the Haagen Flaagen is finished, start cooking the egg noodles. Fill a large pot with water and bring it to a boil. Add the noodles and cook them until al dente. After cooking, strain the noodles and rinse them with cool water to prevent sticking.

9. To serve, place a portion of noodles in each bowl. Pour the Haagen Flaagen over the noodles to your desired amount.