• 6servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 small onion, chopped

  3. 4 cups water

  4. 4 medium potatoes, cubed

  5. 5 medium carrots, chopped

  6. 1 can (14-1/2 ounces) stewed tomatoes

  7. 1 envelope onion soup mix

  8. Salt and pepper to taste

  9. 1/2 pound fresh mushrooms, quartered

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the water, potatoes, carrots, tomatoes, soup mix, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Add mushrooms; simmer 5 minutes longer. Yield: 6-8 servings.

  2. Look for fresh mushrooms that are firm with tightly closed caps. Avoid those that are broken, discolored or have soft spots. Store unwashed mushrooms in a brown paper bag in the refrigerator for up to 3 days. Before using in a recipe, rinse mushrooms lightly in a colander (do not soak). Then pat gently with paper towels to dry. Trim 1/4 inch off the stem.


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