Quick dinner ready in 30 or less. I cooked the ground beef first and while that was cooking I cut up the celery, onions and mushrooms. Used a separate skillet to sauté the vegetables then I added the stewed tomatoes. Let that simmer to soften the celery. Drain as much of the grease that you can from the ground beef before adding it to the vegetables. Top with some freshly chopped parsley. Seasonings I used were: basil, salt and pepper, to taste. I felt it needed a bit more tomato sauce, but used about 3/4th of a 6oz can of tomato paste instead. I made enough for at least 4 nights. Serves 4, but expect seconds.
1 lb ground beef
4 oz mushrooms, diced
2 cans stewed tomatoes
2 tablespoons olive oil
3 stalks celery, diced
1/2 yellow onion, diced
1 tablespoon dried basil
Salt and pepper, to taste
3/4th of 6 oz can of tomato paste
1 tablespoon freshly chopped parsley, to garnish
In a medium size skillet on med/high heat add the ground beef, stir occasionally to break up and turn over. While ground beef is cooking dice the mushrooms, onions and celery. In a separate large skillet heat the olive oil on medium heat then add the mushrooms, onions and celery. Cook until onion is translucent. Add in the stewed tomatoes and stir to combine. Add seasonings and stir. Turn heat down to simmer, cover for 10 minutes to soften celery. Drain grease from ground beef then add beef to vegetables. Stir in the tomato paste, cover and let simmer an additional 10 minutes. Top with freshly chopped parsley.