I've made a similar recipe from Taste of Home magazine many times with these changes: No carrots, brown 1 lb ground beef with onion and celery,drain, add broth, seasonings (I include some minced garlic and worchestshire) and potatoes (cut into small chunks) and simmer in 3 cans chicken broth until potatoes are tender. Use 1/2 stick margarine and 1/3 cup flour to make a roue and add to mix , wisking well . This breaks up the potatoes some and makes it thicker. I add only about 1 cup of milk, and a mix of american (2 slices), monterey and cheddar cheeses (about 2 cups)..a touch of pepper jack cheese and/or red pepper flakes gives it some pizazz...sour cream optional .
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I've made a similar recipe from Taste of Home magazine many times with these changes: No...