Ingredients:
3 potatoes
3 tomatoes
1 medium yellow onion
2 carrots
2 stalks celery
1 17-ounce can beef & mushrooms in sauce
2 Tablespoons canola oil
Directions:
Peel the potatoes, dice into 1/2-inch cubes, place in a sauce pan and cover with cold water. Bring to a boil, then adjust to medium heat and cook for about 12 minutes or until cooked through but still firm. While the potatoes cook, seed and dice the tomatoes, chop the onion coarsely, peel and slice the carrots into 1/2-inch thick pieces, and slice the celery on the diagonal into 1/2-inch thick pieces. Drain the potatoes, place in a medium pot and add the can of beef & mushrooms in sauce, warming over medium heat. Heat the canola oil over medium high heat in the sauce pan, then add the onion, carrots and celery and cook until softened. Then add the tomatoes and lightly sauté them until they are heated through. Put all of the vegetables into the pot with the potatoes and beef sauce mixture, and warm with medium heat until everything is heated through. Serves 4.