I’m not real sure where this Mulligan Stew Recipe came from but it has been many years since I have put this recipe on the menu. I think originally Mulligan Stew was whatever you had on hand is all you needed to prepare this recipe.
Mulligan stew is an improvised dish said to have been prepared by American hobos in camps in the early 1900s. (Wikipedia)
This Mulligan Stew recipe is as simple as it gets-tomato, potatoes, onion and some salt and pepper to enhance the taste. This is a basic recipe so there is plenty of room to add some additional seasoning, like garlic powder, oregano and parsley. I decided to keep it simple and prepared the recipe as written; making it a simple and good, one dish dinner.
This recipe was originally prepared using home canned tomatoes. If you don’t have that option use a 28 ounce can. Enjoy
- 1 pound lean ground beef
- 7 medium potatoes (peeled and sliced)
- 1 large onion (sliced)
- 1 quart of tomatoes (or 1- 28 ounce can)
- Salt and pepper to taste
- Preheat oven to 350F.
- In a 4 quart casserole dish layer the ingredients starting with a layer of potatoes, followed by a layer of ground beef, and a layer of onion. Then repeat the process.
- Top the mixture with the tomatoes, salt and pepper to taste and bake covered for 1 1/ 2 – 2 hours or until potatoes are tender.
- Serve Hot
