16th-Street Stew
Now that I've retired, I'm taking great delight in trying to emulate my wife, who is a great cook! This was my mother's recipe—she always called it "16th-Street Stew", but I never knew why.—Joseph Wouk, Williamsville, New York
SERVINGS
|
4-6
|
CATEGORY
|
Main Dish
|
METHOD
|
Stovetop - One-Dish
|
PREP |
10 min. |
COOK
|
60 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 4 bacon strips, diced
- 1 green pepper, chopped
- 3 potatoes, peeled and diced
- 2 teaspoons prepared mustard
- 3 beef bouillon cubes
- 1/4 teaspoon pepper
- 2 cups boiling water
- 6 tablespoons vinegar
DIRECTIONS
In a skillet, brown ground beef with onion, bacon and green pepper; drain. Add potatoes, mustard, bouillon and pepper. Stir in water and vinegar. Simmer over medium-low heat for 45 minutes or until the potatoes are tender. Yield: 4-6 servings.