"My mother captured the original recipe in the early 1970's (I still remember transcribing the recipe card on our old manual typewriter)."
beef stew meat
( recipe only says green pepper, but I think it's one chopped fine)
( but the recipe specifies chopped fine)
1 (8 ounce) cans
( 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.
* 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.