Ingredients

1/2 C. lean ground meat
8 oz. tomato sauce (2 cans)
2 C. carrots, sliced
1/4 C. onion, chopped
2-1/2 oz. mushrooms, sliced
2 C. water

Cooking Instructions

Cook ground chuck in a large nonstick over medium heat until browned, stirring to crumble. Drain and pat dry with a paper towels. Wipe pan drippings from skillet with a paper towel. Return ground chuck to skillet and add tomato sauce, sliced carrots, chopped onion, and undrained sliced mushrooms. Stir in water. Cover and bring to boil. Reduce heat and simmer 30 to 35 minutes, or until carrots are tender, stirring occasionally.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)