Vintage Recipes: Quick Ground Beef Skillet

We're back to the Vintage Recipe Card Box for another savory one-dish meal.  This dish is very colorful with the carrots and green beans and was ready within a half-hour from start to finish!

Here's the original recipe card:

And here's my completed dish.

I did add a sprinkling of sesame seeds on top!

1 lb. ground chuck

2 T. butter

2 medium onions, quartered and slivered

3 medium carrots, thinly sliced

4 - 6 oz. white mushrooms, sliced

1 clove garlic, minced

9 oz. frozen green beans, thawed

3 T. soy sauce

1 t. cornstarch

1/2 t. each salt and ground ginger

2 cups fresh bean sprouts (fresh or if canned, drain well)

Crumble ground beef into a large skillet.  Cook, over medium-high heat, stirring until browned.  Remove meat from pan and drain.  Set aside.

Add butter to skillet, along with the onions, carrots, and mushrooms.  Cook, stirring, over medium-high heat until carrots are tender-crisp, 6 - 8 minutes.

Mix in garlic and green beans.  Cook 1 minute longer.  Return ground beef to skillet.

Blend soy sauce, cornstarch, salt, and ginger until smooth.  Mix into ground beef mixture.

Cook over medium heat until thickened.  Add bean sprouts and cook about 1 minute longer.

Good served with brown rice.

Our take on this recipe?  Super fast and easy.  This would be a great recipe to let the kids help you cook.  Tasty and would make a great weeknight meal.

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