| 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
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