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October 14, 2012

TRIED ‘N’ TRUE: Hamburger Skillet Stew will feed a little or a lot

Jackie Lindley Special to the Tribune-Star The Tribune Star Sun Oct 14, 2012, 05:03 AM EDT

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.

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Copyright 2013 News From Terre Haute, Indiana. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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