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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My mother-in-law created this recipe while living in Baltimore. I make many batches of it with our garden vegetables and freeze in serving-size portions for laterBetty Cannell, Reading, Pennsylvania Ingredients:
1 pound ground beef |
1 small onion, chopped |
1 can (28 ounces) diced tomatoes, undrained |
1 cup chopped carrot |
1 cup chopped celery |
1 cup cubed peeled potatoes |
salt and pepper to taste |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery and potatoes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Sprinkle with salt and pepper. Yield: 4-6 servings.
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