Hamburg StewPosted Friday, January 23, 2009, at 1:04 PM
3-Carrots diced into small pieces
4 to 5 medium sized potatoes diced into small cubes
1-6 ounce can tomato sauce
3 to 4 cups water
1-15 ounce can petite diced tomatoes
2-Beef bouillon cubes
Optional frozen mixed veggies of your choice
1-small onion diced
In a large pot add a bit of cooking oil, then the diced onion and hamburg and salt and pepper to taste. Brown the hamburg
Add the can of diced tomatoes, tomato sauce, beef bouillon cubes, and a couple cups of the water.
Add seasoning of your choice, I use garlic powder, parsley flakes, red pepper flakes, italian seasoning, and basil.
Bring above to boil, cover reduced heat and let simmer for about an hour.
Then add the diced carrots let them cook for a bit then add the diced potato cubes. Cover and simmer until carrots and potatoes are done. Once you add the carrots and potatoes you will need more water just enough so everything is covered.
Then if you like add a cup of mixed frozen veggies, once the veggies are cooked, serve the way you would like. I like to serve mine over fresh baked biscuits.
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From his kitchen to yours, Mountain Home resident Joe Howard will share his favorite recipes with his readers. Sometimes I might just stray from the recipes and share my other 2 cents.
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