| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Beef, Main dishes |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground Round |
| 1/2 |
c |
Celery — chopped |
| 1/2 |
c |
Onion — chopped |
| 1/2 |
c |
Carrots — chopped |
| 1/2 |
c |
Potatoes — chopped |
| 10 |
oz |
Mixed Vegetables, Frozen — |
|
|
Thawed |
| 1/2 |
c |
Butter — or margarine |
| 1 |
c |
Flour |
| 3 |
cn |
Beef Broth — 10 3/4 oz |
|
|
Each |
| 1 |
cn |
Tomatoes — chopped, |
|
|
Undrained |
| 1 |
ts |
Salt |
| 1 |
ts |
Msg — (Accent) |
| 1 |
ts |
Seasoned Salt — (Lawry's) |
| 1/2 |
ts |
Black Pepper |
INSTRUCTIONS
Brown meat in a heavy skillet; drain.
Boil 2 cups water in a covered pan. Add vegetables, and cook until almost
tender.
Melt butter in a 4 qt dutch oven. Blend in flour. Add beef broth, and
simmer until thick.
Add tomatoes, vegetables with liquid, meat, and seasonings. Simmer for 30
minutes.
Recipe By : Karen Broeklin
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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