| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Tex-mex, Beef, Main dish, Greek | 1 | Servings |
INGREDIENTS
| Karen Adler-FNGP13B | ||
| 3 | tb | Paprika |
| 1 | tb | Onion — powdered |
| 1 | ts | Cayenne pepper |
| 2 | tb | Cumin |
| 1 | ts | Garlic powder |
| 1 | ts | White pepper |
| 8 | tb | Chili powder — fresh |
| 2 | Bouillon cubes — chicken | |
| 8 | oz | Tomato sauce |
| 8 | oz | Chicken broth |
| 1 2/3 | oz | Green Chili peppers;whole — |
| Ca | ||
| 2 | Onions;brown — finely | |
| Chopped | ||
| 4 | c | Water |
| 4 | lb | London broil — chopped into |
| Cu |
INSTRUCTIONS
Brown meat, drain and set aside. Combine the rest of the ingredients in a suitable pot, add browned meat and simmer uncovered over low heat at least three hours. Converted to MM format by Karen Adler - FNGP13B. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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