Gramma Nelson's Mulligan Stew
My Grandmother always made this during the fall months using fresh veggies from the garden. But as we moved into winter she easily substituted canned and dehydrated veggies . This recipe is a bit unique because there is neither onion or garlic in it.
List of Ingredients
2 lb. ground beef (I use more)
1 lg. green bell pepper, seeded and cut in bite size pieces
3 or 4 c. sliced zucchini and yellow crook neck squash
tomatoes (fresh or canned)diced
tomato sauce
water
salt to taste
1 can(about 15 oz.) corn
Recipe
While browning ground beef, prepare vegetables.
When the beef is browned off, you may pour off the excess fat if you like (I don't... part of the magic of Low Carb is that fat burns fat.)
Add the peppers, tomatoes, tomato sauce, squash and enough water to cover.
Cook until vegetables are tender.
Add corn and continue to heat a few minutes until corn is well heated.
At this point, it may be served, but I like to put in the refrigerator to cool with plans to serve the following day.
Serve with fresh salad and Low Carb style bread.
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