Prep 10 mins
Cook 25 mins
A really easy one skillet meal made with ingredients I can find in my Wisconsin kitchen. Full of flavor and not too spicy; my kids love this. From Mennonite cookbook More-With-Less.
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 lb ground beef (I use venison)
- 1 tablespoon curry powder
- 1 1⁄2 teaspoons salt
- 1 dash black pepper
- 1 dash cinnamon
- 1 dash ginger
- 1 dash turmeric
- 2 cups tomatoes, diced and cooked
- 2 potatoes, peeled and diced
- 2 cups green beans, chopped (fresh or frozen)
- Saute onion and garlic in butter till soft.
- Add meat and brown well.
- Stir in curry powder and seasonings, and remaining vegetables.
- Cover and simmer 25 minutes, stirring several times and adding more water if needed.
- Serve with rice.
What a great dish! As if it isn't already a quick fix, I have found a few substitutions can speed up the prep even more. For the potatoes, I usually grab a couple of handfuls of shredded hashbrowns from the freezer. I also like to use diced tomatoes and frozen green beans. My family seems to like it on rice, but tastes great without, too. Likewise, I think the salt could be reduced a little bit without compromising any flavor. Overall, a winner...thank you!
I have been cooking this for over thirty years. But when I was living with vegetarians, we substituted garbanzo beans for the hamburger. I think it made it even better. My non-vegetarian friends love it and don't miss the meat at all. I highly recommend the More with Less cookbook. It has been my basic cookbook since we got married way back in 1974.
Have been making this for over 20 years. I add a bit more curry and lightly toast spices before adding. I also substitute frozen peas for green beans and drained and rinsed canned garbanzo beans for potato. Stores and reheats well