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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish is a quick week night meal made with what I had on hand at the end of the week. It produces a creamy, tangy gravy to top on toast, pasta or rice. Serve with a salad if you think a side dish is necessary. Ingredients:
1 lb ground beef |
1 (10 ounce) can cream of mushroom soup |
1 -1 1/2 cup water |
2 large garlic cloves (minced) |
1 tablespoon soy sauce |
3 roma tomatoes (rough chopped) |
1 medium zucchini (sliced) |
1 teaspoon pepper |
salt |
Directions:
1. Brown ground beef with garlic and zucchini.
2. Add tomatoes, soy sauce, salt and pepper and stir.
3. Add soup and water and cook on medium heat to desired thickness. Add more or less water depending on how gravy-like you want this dish. Serve over toast, pasta, rice or spaghetti squash.
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