Hamburger Skillet Stew
|Ground beef||1 Pound|
|Fine bread crumbs||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Vegetable oil||2 Tablespoon|
|Carrots||4 , sliced|
|Frozen green beans||10 Ounce (1 Package)|
|Onion||1 Large, quartered|
|Potatoes||2 , quartered|
|Water||1 Cup (16 tbs)|
Combine the beef, bread crumbs, onion, egg, 1 1/2 teaspoons salt, pepper, Worcestershire sauce and 1/2 cup tomato sauce and shape into 16 balls.
Brown in the oil in a skillet.
Add the vegetables, water, remaining salt and remaining tomato sauce and mix well.
Bring to a boil and cover.
Reduce heat and simmer for 1 hour, stirring occasionally.
Remove 1/2 cup liquid and mix with flour.
Stir into stew gradually and cook over low heat until thickened.