| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats, Easy | 4 | Servings | |
INGREDIENTS
| 1 | c | Hot water |
| 1 | Beef bouillon cube | |
| 3 | md | Potatoes, peeled and cubed (1 1/2 pounds) |
| 1 | md | Onion, chopped |
| 1 | Garlic clove, minced | |
| 2 | tb | Vegetable oil |
| 2 | c | Chopped cooked eye of round roast |
| 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 2 | tb | Chopped fresh parsley (opt) |
INSTRUCTIONS
Stir together 1 cup hot water and beef bouillon cube until cube dissolves. Saute potato, onion, and garlic in hot oil in a large skillet over medium-high heat 10 minutes. Add beef; cover, reduce heat, and cook, stirring occasionally, 15 minutes or until potato is tender. Stir in bouillon mixture, salt, pepper, and, if desired, parsley; cover and simmer 5 minutes. Yield: 4 servings. Prep. time: 10 mins. Cook 30 mins. Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Magazine March 1999 Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Jul 25, 1999
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