Recipe
Soup, Chili & Stew
Leftover Meat Stew for One
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 2 oz. peeled carrots, cut into 1/4-inch slices | ||
| ¼ c. water | ||
| 2 oz. baking potato, cut into 1/2-inch cubes | ||
| 2 oz. cooked meat (such as steak left over from a restaurant meal) | ||
| ⅓ c. water or leftover gravy | ||
| ½ cube(s) beef bouillon | ||
| salt | ||
| 1 tsp. all-purpose flour | ||
| ¼ c. fresh or frozen peas |
Directions
- Place carrots and 1/4 cup water into a microwave-safe dish. Cover with lid.
- Add 1/3 cup water or leftover gravy, half a bouillon cube, salt and flour to pan. Mix well.
- In a microwave oven, cook for 2 minutes (in a 700-watt oven) or for 1 minute and 24 seconds (in a 1000-watt oven) at 100% power.
- Add potato cubes and replace lid. Cook for 3 minutes (700-watt oven) or for 2 minutes and 6 seconds (1000-watt oven) at 100% power.
- Cut cooked meat into 1/2-inch cubes. Add to pan.
- Replace lid. Cook for 1 minute (700-watt oven) or for 42 seconds (1000-watt oven) at 100% power.
- Stir in peas. Replace lid. Cook for 1 minute (700-watt oven) or for 42 seconds (1000-watt oven) at 100% power.
- Let stand for 2 minutes.
- Pour into soup bowl and stir.
Recipe Source:
www.microwavecookingforone.com.