|Ground beef||1 1⁄2 Pound|
|Onions||3 Medium, finely chopped|
|Carrots||3 Small, finely chopped|
|Potatoes||3 Small, finely chopped|
|Celery stalks||3 , diced|
|Hot water||2 Quart|
|Beef bouillon cubes||4|
|Tomatoes||1 Can (10 oz)|
|Quick cooking barley||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Green peas||1 Cup (16 tbs) (Cooked/Canned)|
Shape meat into thick flat patty, place in large casserole or Dutch oven.
Cook in Radarange, covered, 5 minutes.
Let stand, covered, while vegetables cook.
Cook onions, carrots, potatoes, and celery in 4 quart covered casserole 5 minutes; stir, cook 5 minutes more.
Add ground beef broken up with a fork, and remaining ingredients (except flour and peas).
Cover; cook 15 minutes.
Drain liquid from peas, mix with flour till smooth.
Stir in hot soup.
Cover and cook in oven 10 minutes more.
Stir well, let stand few minutes before serving.