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Pot Roast Stew
1 can (18.5 oz.) Progresso Beef Pot Roast Soup
2 medium potatoes, peeled, rinsed & cubed
1 TBS butter
6 pre-cooked, frozen meatballs
1/2 C egg noodles, cooked according to package directions
Salt & pepper to taste
Peel, rinse and cube the potatoes. Melt butter in a frying pan and add the cubed potatoes, seasoning with salt and pepper to taste. Cook until soft but not mushy, leaving the outsides a bit crisp. Set aside. Cook egg noodles according to package directions. Drain and set aside. Place meatballs in a single layer on a microwave-safe plate, then cook until heated through (one or two minutes). Drain. Allow to cool before slicing meatballs into quarters.
In a medium-sized pot, mix one can of Progresso Beef Pot Roast Soup with the cooked cubed potatoes, cooked egg noodles and quartered meatballs. Add a little extra water if needed. Simmer covered for ten minutes, or until hot.
Suggestion: Serve with buttered potato rolls (or sub with baguette bread).
*Pot Roast Stew image (C) Shenanchie.
Pot Roast Stew is featured in the Recipes-on-a-Budget Cookbook.
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