Here is an easy dish that will make you feel warm, cozy and safe. It works well if you make a double or triple batch and freeze some leftovers. This is how many of our grandparents and great grandparents made it through the depression, and wars. I grew up on Midwestern, farm food like this. And lately, I’ve been making this about once every week or two for my family.
Why is it great?
Uses what you have.
It’s a satiating meal.
Makes 4 hearty servings
- Ground meat of any type – 1 pound. You can also use crumbled tempeh or meat substitutes. If you have options, my favorite is 93% lean ground beef
- Potatoes – 2 pounds, peeled, cut into thirds, and boiled for 13 minutes. You can also use rice or pasta if potatoes are not available
- Onion, diced – 1/2 medium. Store the rest in the refrigerator
- Peas, frozen – 1 pound
- Beef stock or broth – 2 cups, any type. If you have options I prefer better than bullion. Vegans can use vegetable stock
- Flour – 2 tbsp. Use all-purpose flour or gluten-free all-purpose flour
Oil for sauteing – preferably avocado or canola
- Salt and pepper to taste (non-iodized salt, Diamond, or Mortons brands)
- Using a 10 inch or larger pan, saute onions over low heat for 2-3 minutes until clear. Remove from pan.
- Brown meat or meat substitute over medium heat until nearly cooked.
- Add in frozen peas and stir until they are heated.
- Whisk flour into stock until it’s blended in and a medium to a thick consistency.
- Add thickened stock, and onions. Simmer on low heat for 10 minutes.
- Season as needed with salt and pepper and serve over potatoes.
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