Carrots & Ground Beef2007-07-09
- Yield : 6
- Servings : 6
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
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A great dish mixing the salty and sweet! If you have fresh carrots, you can boil two bunches of carrots in one quart salted water and reserve the liquid (in place of canned).
- 2 pounds ground beef
- 3 (15 oz) cans sliced carrots (reserve juice)
- 1/2 tsp black pepper
- 1 tsp salt
- 1 medium sliced onion
- 1/2 tsp garlic powder
- Cayenne pepper to taste (optional)
Brown the ground beef and drain the fat. Return to the pan and add the onions and seasonings; cook until onions are soft and translucent.
Drain the carrots, taking care to retain the liquid in the can.
Add the carrots to the cooked meat and onions and cook for approximately 20 minutes, stirring to prevent sticking. Add a couple of tablespoons of the reserved liquid as the mixture starts to stick.
Gradually add one cup of the carrot liquid as the mixture continues to cook (smothers) down. If you don’t have enough reserved liquid, add in some water. Cook an additional 20 minutes or until the liquid has been cooked out. Serve over rice or eat it out right out the pot!