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Quick Hamburger Stew
From: Chris Williamson
I love the taste of a rich, cooked-slowly-all-day stew any time of the year. I usually feel
the cravings for it most often about a half an hour before supper time, much too late to
indulge in its savory warmth that day. I developed this recipe to fill that need, and it
quickly became a family favorite. This rich and filling stew for two can be ready to warm
you up in under 30 minutes.
1
1
1
1
2
1
/2 lb. extra lean ground beef
medium potato, washed and cut into 1/2 in. cubes
can condensed tomato soup
tablespoon Worcestershire sauce
tsp. seasoned salt
1/2 cups frozen mixed vegetables
For people sensitive to spices, optional recipe below:
Use 1 can condensed cream of mushroom soup in place of condensed tomato
soup.
Reduce seasoned salt to only 1 tsp.
Reduce Worcestershire sauce to only 1 tsp.
Don't add any additional salt or pepper.
Otherwise, follow recipe exactly.
Boil potato in (salted) water in a 2 quart saucepan for 15 minutes.
Brown ground beef in 10-inch frying pan. Drain fat.
Add soup, vegetables, Worcestershire sauce, and seasoned salt. Mix well.
Add parboiled potatoes and 1/2 cup of potato cooking liquid. Bring to a boil. Simmer
potatoes are cooked through, about 15 minutes, stirring
often.
Enjoy! Serves 2-3.
About the Author: Chris Williamson is an associate member of the Society of
Children's Book Writers and Illustrators, and is currently working on a cookbook
manuscript. Chris is married to her best friend, who happens to be in the military, so she
is a nomad by marriage. She currently belongs to a small farm, where she raises chickens
and tends a large garden.
Copyright August 19, 2000.
Author's URL: http://www.mrsmousehouse.com
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