Orange Tree Lane

Quick Layered Meat

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Quick Layered Meat

Who says simple can’t taste good? This will go right into your personal recipe box guaranteed for those nights when you have been on a roller coaster all day and need something SIMPLE. Just about 15 minutes gets this entree cooking so that you can catch up on emails or the news while it simmers for 30 minutes. As an added bonus, any leftovers make a great lunch the next day. I added kale this time, so you can use the leftover half bunch from Green & White Skillet Dinner.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Red Meat
Ingredients Method

Ingredients
  

  • 1 lb(s) ground sirloin turkey, beef, or lamb
  • 3 tbsp nutritional yeast *optional
  • 2 tbsp Worcestershire sauce
  • 1 tsp thyme
  • 7 whole carrots scrubbed and thinly sliced
  • 1 — onion cut 1/4″ thick rounds, then quarters
  • 3 potato(es) medium; scrubbed and sliced thin rounds
  • 1/2 bunch kale take leaves from stems and cut fine
  • 1/2 cup(s) crushed tomatoes
  • 1/4 cup(s) water

Method
 

  1. Prep Work: Defrost meat if necessary. Cut up carrots, onions, kale and potatoes according to instructions, keeping them separated for layering in the recipe.
  2. Brown meat in a large skillet. Mix in yeast, Worcestershire and thyme, then transfer to a bowl.
  3. Layer the vegetables in the skillet in this order: carrots, onions, potatoes, kale. Lighty salt and pepper between each layer. Combine crushed tomatoes and water and pour into skillet; then top all with cooked meat.
  4. Simmer covered on medium-low heat for 30-35 minutes. Check after 15 min. and add a few Tbsps. of water as needed.
  5. Season with a little more Worcestershire sauce or grated cheddar cheese before serving if desired. FLAX INFLUX: IF you want to add some nutritious flax to this entree, grind 1/2 c. into meal and add to the ground beef while cooking. OTL 2011

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