ureen.
Serve with tortillas, mexican hot chocolate or beer.
Brown stew meat in a little oil and simmer in its own juice while chopping onion and bell pepper.
Add them to meat, along with chiles, tomatoes, water and garlic salt to taste.
Simmer 2 1/2 hours.
Serve on flour tortillas.
(If desired, fresh chiles and tomatoes can be used, as well as fresh garlic and salt.)
Brown meat and onions.
Transfer to a soup kettle and add remaining ingredients and cook until potatoes are soft.
For hotter stew, add more picante sauce.
Great meal on a cold day served with flour tortillas.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
ilicone spatula.
Finish the Stew: Add the chorizo, tomatoes, chipotles
GET all ingredients needed for recipe and place in work station
igh heat; cover.
Bake stew until pork is falling-apart
Ten minutes before stew is done, add dumplings (recipe follows) and cover
Brown beef and saute onions in bacon grease.
Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture.
Simmer over low heat until meat is tender.
Add cubed potatoes during the last 30 minutes of cooking.
This freezes well before the potatoes are added.
This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread.
It makes one gallon of stew.
ot and reserve for the recipe build.
Season the ground
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
otatoes, carrots and turnips to stew during the last 20 minutes
ortions. Double or triple the recipe if you are feeding a
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
adle 1 1/4 cups stew into each bowl.
Top
iquid.
Stir into stew along with Mexican-style vegetables and green
You may use for stroganoff, stew, flour & season and braise for
Put the oil over medium heat. Cover the beef with the flour.
Put the garlic, bay leaves in the pot, also add pepper.
Continue cooking till the beef becomes brown.
Add salt and cook for ten minutes till beef becomes soft.
Cook another five minutes with onion, carrot, pepper (green).
Wait till the onions become tender.
Take the tomato then add red wine, parsley, and a little water. Cover the pan and transfer on the medium-low heat and cook for half an hour.
Mix sweet potatoes and green beans with red potatoes.
Continue ...
Brown hamburger meat. Season to taste. Drain off any grease. Cover hamburger meat with water; simmer 15 minutes.
Add cans of Ro-Tel, corn and Ranch Style beans.
Heat and serve.
Double recipe if you're feeding a group.