Sunday, May 9, 2010
When I met my husband, his family had a few very well developed recipes. One of those recipes is Mulligan. Wikipedia defines mulligan stew as "an Irish stew, that typically includes meat, potatoes, vegetables, and whatever else can be begged, scavenged, found or stolen." Said stew was also typically cooked in a pot over a fire. The Mulligan cooked by my sweet husband and his parents had evolved a great deal in their family. No longer are any of the ingredients stolen or foraged. Although I do frequently have to beg for an onion or bell pepper from my mother in law!
My sweet husband looks like this when I tell him I'm making Mulligan! Which is reason enough to make Mulligan.
This munchkin smiles for any reason at all! He ate sixteen bites and twenty crackers. Silly munchkin!
1 bell pepper
2 cloves of garlic
1-2 TBSP olive oil
1 - 1 1/2 lbs ground beef
1/4 - 1/2 cup of Worchestershire sauce
2 cans of English peas
2 cans of corn
2 cans of Rotel tomatoes
8 oz of cheddar cheese, grated
Dice the onion and bell pepper. Heat the olive oil in a stock pot and cook the onion, garlic, and bell peppers until golden and soft.
Meanwhile, cook the hamburger meat over medium heat until browned through. Drain off the fat from the hamburger meat. Pour the worchestershire sauce over the meat, cover, and cook for about 5 minutes, until onions and bell peppers are softened.
Pour the seasoned meat over the onion/bell pepper mixture. Open all of the cans of vegetables and pour into the stock pot without draining the liquid off of them.
Put the lid on the pot and leave on medium heat for about 15-20 minutes to allow the flavors to meld.
Stir and the scoop into bowls. Add cheddar cheese. Scoop with the saltine crackers and forego using a spoon!