Thursday, March 21, 2013

Skillet Supper

Some cleaning, some crafting, some working, some cooking... not a bad spring break day...

Cabbage and carrots were on sale around here last week so I purchased 3 heads of cabbage and 4 bags of baby carrots.  I like to freeze shredded cabbage for use later.  I've decided that although there is a 50% mark up on baby carrots compared to regular, the $1 difference per lb. is often worth it to me... but last week the baby carrots were on sale anyways!

My husband's mother gave this recipe to me.  Omit the potatoes from the original recipe and sub some aminos or wheat-free tamari for the soy sauce (although I use traditional soy sauce and it doesn't seem to bother us) and it is positively paleo!

2 strips of bacon
2 large onions, diced
1 lb. ground beef (I used turkey this time.)
1/4 cup soy sauce or paleo alternative
1/2 cup water
1 green pepper, diced
3 stalks celery, diced
2 cups shredded cabbage
3 carrots, diced

Cut bacon into pieces; cook until crisp.
Add onions and ground beef; cook until brown.
Stir in soy sauce and water.
Add layers of veggies, peeled and diced.
A little soy sauce on top is good.
Cover and cook over high heat for 1 minute.
Reduce heat and cook until veggies are done, tender.  About 30-40 minutes.
Total cooking time is about 1 hour.

Notes: I didn't have bacon, but I did have some (fresh) frozen lard, so I used that to brown the beef and onions and give it the bacon flavor.  I also didn't have green pepper, but that was OK, the final product just wasn't as deeply colorful :)  Also, I ended up doubling all the ingredients except for the onions - which is why I had to use my giant stockpot.

All in all it was a pretty basic but tasty supper, quickly gobbled up by the family!

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