Amys Mulligan Stew Food

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MY MOM'S MULLIGAN STEW



My Mom's Mulligan Stew image

This is so simple and so good. When I grew up and left home I would come back for visits and Mama would have a big pot of this made before I got there. Now that she is in a nursing home, I bring it to her. The seasonings are simple so you may want to adjust or add to your own taste. I always serve this over rice but it is fine on its own as well.

Provided by Mikes Goddess

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 7

1 (8 ounce) can Spam, cut up in small dices
1 (15 ounce) can stewed tomatoes
6 -8 potatoes, peeled and cut up
1 large onion, diced fine
3 tablespoons mild salsa (not part of mom's original recipe)
water, enough to cover all ingredients
salt and pepper

Steps:

  • Cut up potatoes and spam (if you haven't already) and put them into your pot or crockpot.
  • Add the can of tomatoes, juice and all.
  • Dice onion and add it with the salsa and salt and pepper.
  • Pour in enough water to cover all the ingredients.

Nutrition Facts : Calories 312.4, Fat 10.5, SaturatedFat 3.8, Cholesterol 26.1, Sodium 743.2, Carbohydrate 46.1, Fiber 5.9, Sugar 6.4, Protein 10.3

AMY'S MULLIGAN STEW



Amy's Mulligan Stew image

A friend gave me this recipe for this hearty comfy stew several years ago and I make it often. It is great on a chilly winter's night. With only a few ingredients, this thick stew is easy and inexpensive. Pairs well with some crusty bread or cornbread. Watch closely at end of cooking time so does not scorch though.

Provided by Laripin

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h55m

Yield 4

Number Of Ingredients 8

1 tablespoon shortening
1 pound cubed beef stew meat
1 (10.75 ounce) can tomato soup
2 ¾ cups water, or more as needed
1 teaspoon salt
5 each russet potatoes, peeled and each cut into 8 wedges
5 each carrots, peeled and sliced into 1/2-inch slices
2 each onions, quartered

Steps:

  • Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.
  • Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven; add more water if needed.
  • Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 75.8 g, Cholesterol 59.8 mg, Fat 11.4 g, Fiber 10.6 g, Protein 29.5 g, SaturatedFat 3.6 g, Sodium 1137.2 mg, Sugar 16.5 g

MULLIGAN STEW



Mulligan Stew image

This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef.

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 19

1/4 cup all-purpose flour
1 teaspoon pepper
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
2 cans (10-1/2 ounces each) beef broth
1 cup water
2 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dill weed
3 medium carrots, cut into 1-inch slices
2 medium potatoes, peeled and cubed
2 celery ribs, cut into 1-inch slices
1 onion, cut into eight wedges
1 cup each frozen corn, green beans, lima beans and peas
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

Steps:

  • Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.

Nutrition Facts : Calories 203 calories, Fat 5g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

MULLIGAN STEW



Mulligan Stew image

My mom taught me this one. Don't know where it came from, but very easy to make when short on time and ingredients. A special favorite for kids and cheap to make.

Provided by Tiffany12

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/2 lbs ground beef, cooked and drained
2 (10 3/4 ounce) cans vegetarian vegetable soup
2 (15 ounce) cans of mac-n-beef macaroni
1 (12 ounce) bag of ruffles potato chips or 1 (12 ounce) bag generic chips

Steps:

  • after ground beef is cooked and drained add soups and Mac-n-beef and heat through.
  • serve onto plates and use chips to scoop up.
  • goes best with potato salad or like side dish.

Nutrition Facts : Calories 1110.9, Fat 40.8, SaturatedFat 9.5, Cholesterol 77.1, Sodium 729.4, Carbohydrate 140.4, Fiber 7.4, Sugar 5.6, Protein 44.3

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