Since I got such nice feedback on last week’s post, I thought I’d do another one … mostly because it’s a sequel that explains what I did with the leftover pound and a half of hamburger/sausage meat after making two tiny lasagnas.
So, wanna feed yourself for a week (or a family of four for two days) on about ten bucks?
Step 1: Go Buy This Stuff if You Don’t Have It
- Four cans of mixed veggies
- A big can of diced tomatoes
- A pound of meat — again, you probably have leftovers from the lasagna meat, right?
- Some sauce — Got any of that Prego or Ragu from last week left? We’ll need a medium gloop. Maybe half a cup?
- One onion — Dice that up real good.
- Garlic — Two spoonfuls or so depending on your tolerance and social habits.
- Worcestershire sauce — Several dashes, depending on how much you like Worcestershire sauce
- Salt, pepper, and oregano — To your liking
Step 2: Assemblage
- Put the meat in a giant pot. If it isn’t cooked already, apply heat and brown it. Throw out the grease, but keep the meat.
- Open all the cans and pour them on top of the meat. Don’t even drain them. Just dump all that stuff in there. Then throw the rest of the stuff from the list above in.
- Give it a stir, turn on the heat (medium heat … only amateurs and people boiling water use high heat), and wait for it to bubble. You can stir it a few times while you wait if it makes you feel better.
Step 3: Next Level Stuff
Not really sure what to call this. I’ve seen variations as “Poor Man’s Stew” or my mom (whose recipe this is, so if you have a problem with it, you’re basically insulting my mother … or whatever magazine she took it from back in the 1960’s sometime) called it “Hamburger Stew.” I’ve played around by adding macaroni, just to stretch it even further for another buck’s worth of ingredients. I’ve also tried adding cumin and peppers to kick it up a notch. I suppose you could even trade the generic mixed vegetables for some frozen southwest vegetable medley or something and call it a vegetable chili. Your call. Let me know what you do though. I’m curious.
Finally, the other vital piece of this, for me anyway, is that it must be served with hot, buttered Jiffy Corn Muffins. Now, don’t get all indignant with me. You’re a bachelor, you need to be buying those eight pack cases of Jiffy Corn Muffin mix. Heck, I may do a whole blog post on the glory of Jiffy Corn Muffins. Just pour the mix in a bowl of milk for breakfast, sprinkle it in your soup for lunch instead of crackers, make a Jiffy-Corn-Muffin-topped casserole for dinner, and a big ol’ bowl of Jiffy Corn Muffin batter makes a dandy late-night snack.