Ingredients
2 pounds lean ground beef (90% lean)4 pounds potatoes, peeled and sliced 1/4 inch thick1 large onion, sliced1 teaspoon salt1/2 teaspoon pepper1 teaspoon beef bouillon granules1 cup boiling water1 can (28 ounces) diced tomatoes, undrainedMinced fresh parsley, optional
Preparation
In a Dutch oven, layer half each of the meat, potatoes and onion. Sprinkle with half each of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat until potatoes are tender, 45-50 minutes. If desired, garnish with parsley.
