Prep 15 mins
Cook 30 mins
My mother captured the original recipe in the early 1970's (I still remember transcribing the recipe card on our old manual typewriter).
- 453.59 g beef stew meat
- 2 medium fresh tomatoes
- 1 green pepper (recipe only says green pepper, but I think it's one chopped fine)
- 1 sliced onion (but the recipe specifies chopped fine)
- 226.79 g can mushrooms (recipe doesn't specify, but this seems reasonable)
- Cut beef into very small pieces.
- Brown slightly, add 3/4 cup water and other ingredients cut up into small pieces.
- Simmer till beef is done.
- My notes:.
- * This recipe was written when stew beef was the scribbly bits they cut off of everything else and was about the cheapest meat available. I suppose you could use store-ground beef for the same reason; if so it should be drained before adding the other ingredients. I used "beef for stroganoff" because it was the cheapest cut available that day. The meat is cut small to cook faster.
- * I think the recipe is calling for 1 green pepper, chopped.
- * I used the mushrooms undrained for a bit more liquid; it does boil away.
- * The gravy is like an au-jus when you're done. I thickened it with a tablespoon of cornstarch to make a more substantial gravy.
- * This is a sort of stove-top stew. It predates Hamburger Helper. It's not a bad recipe, but could do with some tweaking.