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1 lb ground beef, browned with onion
1 onion, diced & cook with beef
4-5 lg potatoes peeled & diced
1 lg can of sliced or whole mushrooms, drained
1/2 stick of butter
Milk
1 lg can of Cream of Mushroom soup*
Brown hamburger & onion while you are cooking the potatoes in boiling salted water. When fork tender drain off water but leave about a cup in the pan. Drain hamburger then add it into the potatoes, dump in the can of mushrooms, butter. With the soup mix with milk until thin pour this over the soup contents, may add more milk to your depth of potatoes. Season with S&P simmer for about 15-20 minutes. Put a dash of dill weed on top of each bowl when serving.
*I use a quart jar of the soup I can up so if using Campbell's it would take the large family sized can or 2 small cans. Might not need anymore salt since these soups are heavy on it.
This week's dinner selections will include chicken florentine, chicken fried rice, pork tenderloin, and chopped beef steak and brown gravy. I'll grace the table with mixed vegetables and green peas with a few of my meals, as I am trying to eat better this week. Later on in the week (probably toward next weekend), I'll venture out to Saltgrass for either a steak or a prime rib. And this afternoon, I may go after some cheese enchiladas at El Fenix.
Have a wonderful week with the things you fix, and bon appetit!
{sigh} I made my BLT's today, and fried up some eggs and onions while I still had bacon grease--I understand I can use that instead of butter--and toasted one side of the bread in the grease. Thought I still had bbq pork to eat, and I was going to mix in the onions, but I ate that already.
Roast chicken (with very crispy skin) roast potatoes and parsnips, green beans and carrots. O and herby garlicky stuffing balls and gravy
Stuffing balls? Please share
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The Agenda - March 7 - 13
