Victoria picked this recipe out from a Betty Crocker magazine. I stopped at Sweetbay after I dropped her off at school and picked up the needed ingredients.
Prep time 20 minutes
Start to finish time 45 minutes
Servings 4 (1 1/4 cups each)
1 lb boneless beef sirloin, cut into 1/2 inch pieces
1/2 tsp peppered seasoned salt
2 jars (12 oz each) home style beef gravy
1 cup water
2 tbs Dijon mustard
1/4 tsp dried thyme leaves
4 unpeeled small red potatoes cut into 1/2 inch cubes (about 2 cups)
1 1/2 cups frozen green beans
2 medium carrots, sliced (1 cup)
Sprinkle beef with peppered seasoned salt. In a 4 quart Dutch oven or 12 inch non stick skillet, cook beef over medium high heat about 4 minutes, stirring frequently, until brown.
Stir in gravy, water, mustard, and thyme until well blended. Stir in potatoes, green beans and carrots. Heat to boiling; reduce heat to medium low.
Cover; cook 20 to 22 minutes, stirring occasionally, until potatoes and beans are tender.
Now I need to see what kind of bread I should make....