BEEF AND CABBAGE JOES by www.country-cooking.com
1 lb Ground Beef
1/2 c Onion; Chopped, 1 Md.
1/2 c Celery; Thinly Sliced
2 c Cabbage; Shredded
1/3 c Green Pepper; Chopped
3/4 c Catsup
1/4 c Water
1/4 tsp Salt
1 tbsp Yellow Mustard
8 ea Hamburger Buns; (best when toasted)
Cook and stir the Meat, onion and celery in a large skillet until the
Meat is brown. Drain off the excess fat. Stir in the cabbage, green
pepper, catsup, water, salt, and mustard and heat to boiling, stirring
occasionally. Reduce the heat and cover. Simmer until the Vegetables
are tender, about 25 minutes. Spoon the mixture onto the bottom
halves of the buns and top with the remaining halves. NOTE: For
Sloppy Joes, omit the cabbage and salt.
BEEF AND LENTIL STEW
1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Med
1 ea Clove Garlic; Minced
4 oz Mushroom Stems & Pieces;1 Can
16 oz Stewed Tomatoes; 1 Can
1 Celery Stalk; Sliced
1 Carrot; Lg, Sliced
1 c Lentils; Uncooked
3 c Water
1/4 c Red Wine; Optional
1 Bay Leaf
1 tsp Salt
1 tsp Beef Bouillon; Instant
1/4 tsp Pepper
2 tbsp Parsley; Snipped
Cook and stir the Meat, onion and the Garlic in a Dutch oven until the
Meat is brown. Drain off the excess fat. Stir in the undrained
mushrooms, and the remaining ingredients. Heat to boiling then
reduce the heat, cover, and simmer, stirring occasionally, until the
lentils are tender, about 40 minutes. Remove the bay leaf and serve.
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