taylor's mushroom stew

HARRIMAN, TN
Updated on Jun 6, 2011

This recipe was created by my daughter Taylor when she was about 5 or 6 years old. I've typed it exactly as she had it written down. Funny thing is, she now hates mushrooms! She calls them evil. Ha ha! It's been a while since I've made this one, but it was delicious! I'll have to make this one again... ^_^

prep time
cook time
method Stove Top
yield 4 serving(s)

Ingredients

  • 6 to 8 ounces package of mushrooms
  • 1 to 2 pounds ground beef
  • 1 can creamed corn
  • 1 package sugar snap peas (parent’s note: par boil these to soften a bit)
  • 1 can creama mushroom soup (yep, that's how she wrote it!)
  • 6 ounces broccoli
  • 1/2 - onion
  • 1/2 - green pepper
  • 2 dashes salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon parsley
  • 1 1/2 teaspoons garlic
  • 1 1/2 teaspoons onion powder
  • 2 - 10 - handfulls of butter noodles (depending on how many you're serving)

How To Make taylor's mushroom stew

  • Step 1
    Brown up the beef & while its browning, cut up your broccoli, onion, mushroom & green pepper into a bowl. When the meat is browned, add in the cut up veggies, including your sugar snap peas.
  • Step 2
    Add in: salt, pepper, 1/2 tsp. garlic powder (we're saving the rest for later) & 1/2 tsp. onion powder. Stir. Start cooking your butter noodles around this point.
  • Step 3
    Add in the creama mushroom soup & the cream corn. Stir (some more. :D)
  • Step 4
    Add in the rest of the spices & let simmer until noodles are done. And then................. ENJOY!!!!!!!!!!!
  • Step 5
    ** She typed this up a few years back when she had wanted to start a 'recipe trading' group on Yahoo. I copied it here exactly as she wrote it. :)

Discover More

Category: Beef
Ingredient: Beef
Culture: American
Method: Stove Top

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