A hearty quick stew for those early fall days.
cubed or 1 (29oz) canned potatoes
cream of mushroom soup
or cream of celery soup
J&D's Bacon salt (optional)
Cut brats into ½ inch pieces.
Brown in melted shortening in large skillet or Dutch oven.
When nicely browned, add potatoes, onion, undiluted soup and milk. Mix well.
Cover and cook over low heat for about 30 minutes or until potatoes are done.
Before removing from heat, add drained green beans and cheese.
Bring just to a boil and let simmer until beans are heated and the cheese is nicely melted and blended into the stew. (You may use polish sausage instead of brats, in which case, no shortening is needed for browning.)
Chopped pimento adds color to the stew and is good with either choice of meat.