2 tablespoons olive oil
1 pound lean ground beef
1 medium onion, peeled and sliced
1 large celery stick, halved
1 medium carrot, grated
4 potatoes, peeled and sliced
1 (16 ounce) can sliced mushrooms, with liquid
1/2 cup chopped fresh parsley
2 tablespoons butter, softened
1 teaspoon dried parsley
salt and pepper to taste
1 cup tomato sauce
4 tablespoons vinegar
1 (3 ounce) package frozen mixed vegetables
1 1/2 cups shredded mozzarella cheese
Heat oil in large skillet over medium heat. Brown the ground beef, onion, celery and carrot; remove from heat. Add potatoes, mushrooms, parsley, butter and egg. Salt and pepper to taste, cover and simmer for 20 minutes.
Dredge onion and celery in flour and set aside.
In a medium saucepan, heat olive oil and brown beef, onion, and celery to golden brown. Stir fry celery mixture over medium heat until hot and thick. Add tomato sauce, vinegar, mushrooms, parsley, cheese, tomatoes, and mix well. Stir in tomato sauce, vinegar, mushrooms and mozzarella cheese.
Return skillet to medium-high heat. Cook, stirring occasionally, until heated through, about 3 minutes. Stir in tomato sauce and vinegar; cook, stirring briefly, until thickened.
Looks & tastes terrific! I love the dark fruit and raspberry on the lip balm! Will try with blackstrap molasses next time.
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