Put beef in a 5-quart Dutch oven, or heavy pot.
Cook and stir over medium heat, until it is separated and lightly brown. Strain off any fat, and set aside to drain.
Rinse out pan with hot water, return to heat, and pour oil in.
Drain the mushrooms; discard the juice.
Add the onions and mushrooms to the oil, and cook over medium heat until onions are soft, stirring occasionally.
Add all of the remaining ingredients, along with the meat, to the onions and mushrooms.
Cook over low heat for 30 minutes, stirring frequently.
Nutritional Information: Per Serving– Calories: 74.2 Carbohydrates: 8.3g Protein: 7g Cholesterol: 12.9mg Sodium: 277.6mg Fiber: 1.9g Saturated Fat: 0.5g Total Fat: 2g Dietary Exchanges: Fat 0.2, Meat 0.5, Starch 0.3, Vegetable 1.2
This recipe has been added to the following public cookbooks:
Good Eats,
Diabetes Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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