| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Tasteofhome | 10 | servings |
INGREDIENTS
| 1 | 3 pound boneless venison; elk, moose or beef | |
| Chuck roast | ||
| 1 | tb | Cooking oil |
| 2 | md | Onions; chopped |
| 1 | md | Green pepper; chopped |
| 2 | Cloves garlic; minced | |
| 1/4 | ts | Crushed red pepper flakes |
| 4 | 14 1/2 ounce diced tomatoes; undrained | |
| 1 | c | Water |
| 12 | oz | Tomato paste |
| 1 | tb | Sugar |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Cut meat into 1/4" pieces. In a 4 qt Dutch oven, brown meat in oil; remove with a slotted spoon and set aside. In the same pan, saut onions, green pepper, garlic and red pepper flakes until vegetables are tender. Return meat to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours or until the meat is tender. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.
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