Recipe - 20 Minute Hamburger Skillet Stew

One fourth pound Lean ground beef^
1 lg Onion; cut or sliced up waferthin
4 Carrots; cut or sliced up waferthin
2 Potatoes; halved, cut or sliced up
3 Ribs celery; cut or sliced up wafer
thin
1 cup Boiling water
2 teaspoon Beef extract OR bouillon
2 Bay leaves
One fourth teaspoon Dried thyme
Salt OR garlic salt
Pepper
One fourth cup Dry red wine OR tomato juice
2 tablespoon All purp flour

PER SERVING: Cal 230 with water OR 240 with broth and wine

Use melon baller and shape meat into tiny meatballs. Brown in skillet.
Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water
or broth and extract or bouillon. Add remaining veggies, seasonings. Cover,
cook over low heat, 15 mins until vegs are tender. Combine wine or water
and flour in covered jar. Shake and stir into skillet. Cook and stir until
sauce is thick, 4 mins.

Recipe by: MAILING LIST 1996

Posted to recipeludigest Volume 01 Number 553 by ctlindab@mail1.nai.net on
Jan 18, 1998