When we were farming we raised a lot of green beans.
I fed all of the men, Razorback people and semi-drivers. I never knew how many would be there to eat. At lunch there seemed to be more and more of them. Gene would call me to give me a headcount.
This recipe was one you could add to or not use as much. It calls for frozen green beans; I always used fresh (off the trucks.) It makes its own gravy. This serves about four servings, maybe two if you have growing boys like I had.
Hamburger Skillet Stew
1 pound of hamburger
1⁄4 cup bread crumbs
1⁄4 cup onion (chopped)
1 egg
2 1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil
1 large onion
4 carrots
2 potatoes
1 package frozen green beans
1 cup water
1 tablespoon water
2 8-ounce cans tomato sauce
• Combine beef, bread crumbs, chopped onions, egg, 11⁄2 teaspoon salt, pepper, Worcestershire sauce, and 1⁄2 cup tomato sauce.
• Shape into 16 balls.
• Brown them in hot oil in a skillet.
• Cut up vegetables and add to browned meat balls along with the water and remaining salt and tomato sauce.
• Cover and simmer for one hour, stirring occasionally.
• Remove 1⁄2 cup stew sauce, mix with flour, and gradually pour back into stew and cook over low heat until gravy thickens.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.
Features
TRIED ‘N’ TRUE: Hamburger Skillet Stew will feed a little or a lot
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