This recipe has been in the family since at least the 1920s. it is a nice stew and a bit unusual since it contains kidney beans. Mom began using hamburger instead of round steak sometime in the early 1960s. Serve it with a salad and homemade bread.
- 2 1 lb 5 oz cans of kidney beans
- 1 large #2 can of tomatoes
- 1 large onion, chopped
- ½ cup of celery, chopped
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 lb. round steak cubed or hamburger
- 4 or more peeled and cubed potatoes
- 2 tablespoons bottled chili sauce
- 2 tablespoons butter
Brown the cubed round steak or hamburger in hot fat in a Dutch oven. When it’s browned add the tomatoes, onion, celery, salt, and pepper. Simmer about 2 hours (over low heat, stirring often). Add potatoes about 20 to 25 minutes before end of cooking time. When the potatoes are tender add 2 tablespoons of chili sauce and butter.
I often add a diced green pepper to it.