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.