1 lb. ground beef or beef patties
5-6 medium potatoes
1 large onion
4-5 carrots
1 tablespoon beef bouillon granules
seasoning salt to taste
ground black pepper to taste

Preheat oven to 400*F.

Method 1, casserole style:

You may peel the potatoes if you like, but I often don't, just scrub and slice into 1-inch thick rounds. Same for the carrots, and peel and slice the onion into 1/2-inch thick rounds.

Scatter potatoes, carrots and onion into a 9x13 baking pan or dish. Crumble uncooked hamburger over vegetables, then sprinkle with beef bouillon granules, seasoning salt and black pepper to taste. Cover tightly with foil and bake at 400* F for 1 hour or until vegetables are tender when pierced with a fork. Stir before serving.

Method 2, hamburger patties:

Place hamburger patties in pan. Prepare veggies and scatter over burger patties; season with bouillon, seasoning salt and pepper. Cover tightly with foil and bake at 400*F for 1 hour or until veggies are tender when pierced with a fork. Stir before serving.

Recipe can be doubled, and use more or less meat and vegetables if desired. Ground chicken, turkey, deer/venison or crumbled breakfast sausage may be used instead of hamburger in Method 1. For Method 1,you may also use cubed beef steaks, deer/venison steaks,  pork chops or pork steaks. If using cube steaks, pork chops/steaks or deer/venison steaks, place in bottom of pan before adding veggies to help keep them moist as they cook. Cooking time may need to be extended if more veggies or pork chops/steaks or deer/venison steaks are used.