| 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
A Message from our Provider:
“The real God: don’t settle for substitutes”