Granddaughter's Sweet Stew
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
- Servings: 4
- 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 lamb
- 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)
Recipe
- 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.
No comments:
Post a Comment