Recipe(tried): Texas Ranger Stew

TEXAS RANGER STEW

1 1/2 lb. lean ground beef
1 small onion, chopped
1 (28 oz) can peeled whole tomatoes
1 (14 oz) can beef broth
water
1/4 cup ketchup
2 tablespoon Worcestershire sauce
1 1/2 teaspoon salt
1/2 teaspoon ground thyme
1/8 teaspoon ground black pepper
2 cans (6 to 8 oz each) sliced mushrooms
1 cup uncooked quick-cooking rice

Place a large skillet over medium-high heat and add ground beef and onion. Cook, breaking up beef, until beef is no longer pink inside; drain fat.

Add tomatoes, broth, 2 soup cans of water, ketchup, Worcestershire sauce, salt, thyme, pepper, and mushrooms. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.

Stir in rice, cover and set aside 5 minutes.

Makes 4 to 6 servings
Source: Sgt. Brantley Foster, Company B, Texas Rangers & wife Suzane