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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a simple recipe that is easy to make. I like it because it is very versatile. You can add just about any vegetable you want to…sliced mushrooms, peas, potatoes, celery, carrots…. And sometimes I make it with half ground beef and half ground pork. I serve this over baked potatoes, rice or noodles . You might want to omit the salt…the soup and broth already have a lot in it. Ingredients:
1 1/2 lbs lean ground beef |
2 tablespoons flour |
1 medium maui onion, sliced |
2 garlic cloves, minced |
1 -2 cup mushroom, sliced |
1/2 carrot, sliced |
1/2 cup celery, sliced |
1/2 cup peas |
2 (10 3/4 ounce) cans cream of mushroom soup |
1 -2 cup low sodium beef broth |
1 pinch sea salt (optional) |
1 pinch pepper (optional) |
Directions:
1. Using medium pot, brown the ground beef until almost done.
2. Add vegetables and stir fry until cooked but still crispy [add mushrooms last].
3. Mix in soup and as much broth as needed to thin to your liking.
4. Simmer for about 15 minutes.
5. Please note that the soup and broth are salty…taste before adding the sea salt.
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