Beef and Bulgur Stew

  • 1-1/2 lbs extra-lean ground beef
  • 1/2 cup chopped onion (about 1 medium)
  • 1 cup uncooked bulgur
  • 2 cups water
  • 1 Tbsp chopped fresh or
  • 1 tsp dried mint leaves
  • 1 Tbsp chopped fresh or
  • 1 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1 small eggplant (about 1 lbs), cut into 1-inch pieces
  • 1-1/2 cups chopped tomatoes (about 2 medium)
  • 1/4 cup grated Parmesan cheese image placeholder

Cook ground beef and onion in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in bulgur, water, mint, oregano, salt and eggplant. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until bulgur is tender (add small amount of water if necessary).

Stir in tomatoes and cheese. Heat about 5 minutes or just until tomatoes are hot. Serve with additional grated Parmesan cheese if desired.

Servings: 8
Submitted by: Recipe Group Member