| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean or regular ground beef |
| 1 1/2 |
c |
Water |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
(28-oz) whole tomatoes; undrained |
| 1/2 |
pk |
(2-3 oz) onion soup mix (1 envelope) |
| 1 |
pk |
(10-oz) frozen peas and carrots |
| 1 |
c |
Bisquick original baking mix |
| 1/3 |
c |
Milk |
| 1 |
tb |
Parsley flakes |
INSTRUCTIONS
COOK ground beef in Dutch oven, stirring frequently, until brown; drain.
Stir in water, pepper, tomatoes and soup mix (dry); break up tomatoes. Heat
to boiling.
STIR in peas and carrots. Heat to boiling; reduce heat. Mix remaining
ingredients; drop by heaping tablespoonfuls onto beef mixture (do not drop
directly into liquid).
COOK uncovered 10 minutes. Cover and cook 10 minutes longer. 6 servings.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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