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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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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. Ingredients:
2 pounds uncooked extra lean ground beef or ground round (90% lean) |
4 pounds potatoes, peeled and sliced 1/4 inch thick |
1 large onion, sliced |
1/2 teaspoon pepper |
1 low-sodium beef bouillon cube |
1 cup hot water |
1 can (28 ounces) diced tomatoes, undrained |
chopped fresh parsley, optional |
Directions:
1. In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes.
2. Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired. Yield: 10 servings.
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