 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
This recipe is such a hit it's traveled all over the country! My mother originated the recipe in Pennsylvania...I brought it to Texas when I married...I'm still making it in California...and my daughter treats her friends to this oldie in Colorado. It's hearty yet simple to prepare. Ingredients:
2 pounds ground beef |
4 pounds potatoes, peeled and sliced 1/4 inch thick |
1 large onion, sliced |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
1 teaspoon beef bouillon granules |
1 cup boiling water |
1 can (28 ounces) diced tomatoes, undrained |
minced fresh parsley, optional |
Directions:
1. In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt if desired and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired. Yield: 10 servings.
|
|