Friday, February 18, 2011

Hamburger stew variation

1 lb. lean ground beef
1/2 onion diced
1/2 large yam diced
2 carrots diced
1/2 cup frozen peas
1/2 cup frozen corn
1 1/2 cups beef broth (NOT oxo cubes)
1/2 cup tomato juice
1/4 cup 2% evaporated milk
1/4 cup dry red wine
1 tbsp curry powder
1 tbsp dried oregano
salt and pepper to taste

Fry hamburger in large skillet.  Once browned all the way through, drain and set aside.  In skillet, saute onions, carrots, and yam for 10 minutes.  Add beef back into skillet and stir in flour.  Stir in barbecue sauce, curry powder, oregano.  Then slowly stir in beef broth.  Simmer for 10 minutes, then add evaporated milk, red wine and tomato juice.  Stir and simmer for another 15 to 20 minutes until at a consistency that you desire. I like mine a little thicker, some like theirs thinner.  Add salt and pepper to taste, then serve over rice.

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