In Large Pot, Cook hamburger and onions together. Drain off fat. Add 1 Tsp garlic salt, 1 Tsp pepper, 1 Tsp seasoned salt and some oregano, if desired. Add the 2 cans of beef broth, 2 cans of the tomato soup and the water to the pot. Next, add your potatoes (if using), carrots and celery. Bring to

Peel and slice potatoes. In large skillet fry bacon. Add hamburger patties and brown. Add potato slices. Cover mixture with milk (potatoes should be just peeking out of milk).

Beat with electric mixer. Now start adding flour, one cup at a time, beating well after each addition. Use beater until it just can't beat anymore. Then start using your hands and mix until it starts pulling away from pot. Put all this out on a floured board and knead until dough is smooth and

Cook and stir meat, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients. Bring to boil. Reduce heat; cover and simmer 20 minutes. Posted to EAT-L Digest 09 Apr 97 by Lilia Prescod on Apr 10, 1997

This recipe came from my mom who got it out of an old (1970's)cookbook of hers. I made it one night and just love it. It's perfect on a fall or winter night served with some fresh bread. This recipe makes quite a lot, and we never seem to have much left over.