Sunday, January 17, 2010
1 lb. ground beef
2 med. potatoes, peeled and cubed
1/2 c. chopped celery
1/4 c. chopped onion
2 tbsp. chopped green pepper
2 beef bouillon cubes
1/2 tsp. salt
2 1/2 c. milk
3 tbsp. flour
1 c. shredded sharp Cheddar cheese
In 3 quart saucepan brown beef, drain fat. Stir in potatoes, celery, onion and green pepper and 1 1/2 cups water. Stir in beef bouillon, salt. Cover and cook until vegetables are tender, about 15 to 20 minutes.
Blend 1/2 cup of the milk with the flour and add to saucepan after vegetables are cooked along with rest of the milk. Cook and stir until thick and bubbly and then add cheese. Heat until cheese melts then serve!!
Depending on well you like potatoes, you could add more. Also, it says cheddar cheese-I used Velveeta and just added more milk as I kept stirring-it made it alot more creamier. I also added acouple cloves of garlic, seasoned salt and celery salt to bring out the taste of the celery. It was delicious!