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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 10 |
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My husband and I have done extensive traveling during our more than 50 years of marriage. As a matter of fact, I came across this recipe during a visit to Japan. The Asian flavor is a nice change. - Martha Ann Bernard, New Vienna, Ohio Ingredients:
1-1/2 pounds ground beef |
1 medium onion, chopped |
1 can (46 ounces) tomato juice |
1 can (28 ounces) chinese mixed vegetables, drained |
1 can (14 ounces) bean sprouts, drained |
1 tablespoon chili powder |
salt to taste |
shredded parmesan cheese |
Directions:
1. In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, bean sprouts, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly. Garnish with Parmesan cheese. Yield: 10 servings (2-1/2 quarts).
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