Quick Fix
Posted
Mon, 03/28/05
I can't believe it's been a week since I've posted a blog entry. I haven't been off eating bon-bons and watching television. However, my current work schedule has precluded doing much in the kitchen. In the last week I've prepared Mushroom Chicken, and last Saturday whipped-up a batch of potato salad. Otherwise, Wilbert has been fending for himself.
I think the following recipe from Campbell's Kitchen fits my time frame these days:
Shortcut Beef Stew
1 TBS vegetable oil
Heat the oil in skillet. Add beef and cook until browned and juices evaporate, stirring often. Add soups, Worcestershire and vegetables; heat to a boil. Cover and cook over low heat for ten minutes or until vegetables are tender. Serves 4. Tip: Substitute 5 cups frozen vegetables (carrots, small whole onions, cut green beans, cauliflower, zucchini, peas or lima beans) for frozen vegetables in stew.
I'm meeting someone for lunch tomorrow and have another appointment on Wednesday, so perhaps Thursday I'll throw the stew together and put a smile on my husband's ever-hopeful face.
Tags: Soups & Stews
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