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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chopped Beef Pot Pourri Recipe

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This recipe for Chopped Beef Pot Pourri is from Supplement to Linda's Cooking My Way Through Covid19 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp butter
¾ lb chopped beef
3 onions, diced
⅓ c barley
1 can (2½ c) tomatoes
1½ qts water
1 tbsp salt
½ tsp whole black peppers
½ tsp pepper
3 carrots, sliced
3 potatoes, diced
3 stalks celery, diced
1 tsp A-1 sauce
½ tsp Worcestershire
Directions:
Directions:
Cook meat in butter for 2 or 3 minutes, crumbling constantly with fork. Add onions; cook 5 minutes. Add barley, tomatoes, water, salt and pepper. Cover and simmer gently over low heat for 1 hour. Add vegetables, A-1 sauce, Worcestershire. Cover and simmer 1 hour gently. Serve in soup plates.
Number Of Servings:
Number Of Servings:
6 large
Personal Notes:
Personal Notes:
Mildred Colgan's recipe

 

 

 

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