This is a quick and delicious one-pot meal (and clean up) and makes enough for lunch next day.
Ingredients
1/2 lb. lean ground beef (226 g)
1 small yellow onion, diced (70 g)
1 medium carrot, diced (60 g)
1/2 bell pepper, diced (120 g)
1 medium potato, halved, diced (210 g)
1 rib celery, diced 940 g)
1 cup boiling water (240 mL)
1 packet no-sodium beef bouillon (2 tsp.) (10 g)
1 Tbsp tomato paste, no salt added (15 mL)
2 bay leaves (4 g)
1/4 tsp. dried thyme (1 g)
1 tsp. garlic powder (5 g)
1/4 tsp. ground black pepper
1/4 cup cold water (75 mL)
2 Tbsp. all-purpose flour (28 g)
Preparation
- Use melon baller and shape meat into tiny meatballs.
- Brown in skillet. Discard any fat.
- Stir onion into skillet and cook 1 min. Stir in tomato paste. Add boiling water and bouillon powder. Add remaining veggies and seasonings.
- Cover and cook over low heat, 15 mins. until veggies are tender.
- Combine cold water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, about 4 minutes.
Yields: 2 servings
NUTRITION PROFILE: low sodium
Source: adapted from Canadian Living Test Kitchen
