- 1 [18-ounce / 512-mL] can potato slices, drained
- 2 [18-ounce / 512-mL each] cans whole tomatoes, with juice
- 3/4 pound [340 g] ground round or surloin beef
- 1 1/2 large onions, finely chopped
- 1 [28-ounce / 796-mL] can tomato sauce
- 1 [17-ounce / 484-mL] can corn kernels, drained
- 1 [4 1/2-ounce / 128-mL] can string beans, drained
- 1 [4 1/2-ounce / 128-mL] can Lima beans, drained
- 1 [4 1/2-ounce / 128-mL] can green peas, drained
- Pepper, to taste
- A little caraway
- 1/4 teaspoon [1 mL] thyme
- 1/2 teaspoon [2.5 mL] garlic powder
- 2 teaspoons [10 mL] chicken broth concentrate
- 1 cup [250 mL] macaroni noodles, boiled then drained
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- Cut a few of drained potato slices into bites; reserve.
- Cut a few of the whole tomatoes, drained, into bites; reserve.
- Brown togheter ground beef, then minced onions.
- Into a 20-cup [5-L] casserole, brown together ground beef and finely chopped onions over medium heat.
- Mix in remaining whole tomatoes and tomato sauce.
- Then mix in all drained vegetables.
- Season mixture with pepper, caraway, thyme and garlic powder.
- Pour in chicken broth concentrate and mix in boiled drained macaroni noodles.
- Leave to simmer for 30 minutes, before serving.
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