Granddaughter's Sweet Stew |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This tasty meal consists of potato- and- sweet- potato puree, served with a hearty sauce made of ground beef, tomato, and other vegetables. Ingredients:
4 medium sized potatoes |
2 biggish sweet potatoes |
2 -3 tablespoons butter |
1/2 cup milk (can add more, if desired) |
salt and pepper |
1 tablespoon olive oil |
1/2 lb lean ground beef or 1/2 lb ground lean pork |
4 -5 ounces tomato paste |
1 big tomato |
1 onion |
4 large garlic cloves |
5 mushrooms |
1 teaspoon sugar |
parsley, to taste |
salt and pepper, to taste (i use fondor to enhance taste) |
1 cup water (can add more) |
Directions:
1. The night before: Wash and boil the potatoes and sweet potatoes until soft (use a fork to test). Drain and cool in cold water only so that they are cool enough to be held; they should now easily be peeled with a knife. Mash them while hot and refrigerate. Meanwhile, defrost the ground beef over night. (I also defrost our blanched mushrooms).
2. The next day: Brown the defrosted ground beef. Add chopped onions, peeled and diced tomato along with the sugar, chopped mushrooms, and minced garlic; stir on low heat. When onions are browned and the mushrooms tender, stir in tomato paste and water. Boil for a few minutes; add parsley, salt and pepper and taste. Meanwhile, add butter, milk, salt and pepper to the puree, mix thoroughly and heat up in the microwave.
3. Serve sauce over the puree.
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