| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Casseroles | 1 | Pot | |
INGREDIENTS
| 4 | tb | Oil |
| 18 | oz | Beef roast,not to lean |
| 1 | Garlic Clove | |
| 2 | Onions | |
| 2 | ts | Paprika Hot |
| 1 | Pepper, red | |
| 1 | Pepper, green | |
| 9 | oz | Carrots |
| 1 | Leek | |
| 2 | qt | Broth, clear |
| 2 | c | Rice |
| 2 | cn | Corn,whole cernel |
| 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | bn | Parsley,chopped |
INSTRUCTIONS
1.Let the oil get hot in a big pot; cut the meat into cubes and brown in the oil for about 20 minutes. 2.In the meantime; peel onion and clove and chopped finely. 3.Clean the leek, carrots and the peppers and dice finely. 4.Add the vegetables to meat and saute shortly and pour in the broth. Let come to a boil, and add the rice and let it all simmer 20 minutes. 5.Add the corn and let simmer for another 10 minutes. Season to taste and add the parsley.Serve with a hearty bread. Recipe by Bollerix Translated by Brigitte Sealing Cyberealm BBS 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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