This “oldie but goodie” is such a hit it’s traveled all over the country! My mother originated the recipe in Pennsylvania, I brought it to Texas when I married, I’m still making it in California, and my daughter treats her friends to it in Colorado.
—HELEN CARMICHALL SANTEE, CA
PREP: 20 MIN. • COOK: 45 MIN. • MAKES: 10 SERVINGS
2 pounds lean ground beef (90% lean)
4 pounds potatoes, peeled and sliced 1/4 inch thick
1 large onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon beef bouillon granules
1 cup boiling water
1 can (28 ounces) diced tomatoes, undrained
Minced fresh parsley, optional
In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired.