| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
American |
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground Beef |
| 1 |
t |
Tenderizer |
| 1 |
t |
Lemon Juice |
| 1 |
|
Egg, Slightly Beaten |
| 1 |
c |
Onions, Finely Chopped |
| 1 |
t |
Salt |
| 1 |
t |
Black or Cayenne Pepper |
| 1 |
ds |
Garlic Powder |
| 1 |
t |
Ground Nutmeg |
| 1 1/2 |
T |
All-purpose Flour |
| 1/2 |
c |
Cooking Oil |
| 1 |
|
Onion, Sliced |
| 1 |
c |
Tomato Sauce |
| 1 |
|
Tomato, Peeled and Sliced |
| 1 |
|
Green Pepper, Sliced |
|
|
L/2 cup Water |
INSTRUCTIONS
Kwanzaa is the African-American spiritual holiday initiated by Dr.
Maulana Ron Karenga on December 26, 1966. Kwanzaa is based on the
principles of the Kawaida theory. The Kawaida theory premise is that
social revolutionary change for Black America can be achieved by the
act of revealing and disclosing individuals to their cultural
heritage. Kwanzaa is a celebration of life and a lifetime as every day
brings new cultural enlightenment for the participants. Try this
cultural exchange tonight and prepare today's recipe as our salute to
Black History Month concludes at Recipe-a-Day.com. In a large mixing
bowl combine ground beef with tenderizer, lemon juice, egg, onions,
salt, choice of pepper, garlic, and nutmeg. Cover and let stand for 30
minutes to set and permit seasonings to mingle. Form about a dozen
tablespoon-size balls of the seasoned beef. Spread flour on a plate
and roll each ball in flour to coat. Meanwhile, heat oil in a large
skillet over medium heat. When oil is ready a toothpick or bread crumb
dropped into the skillet will quickly sizzle and begin to brown. Brown
all sides of meatballs evenly while using a metal spoon for turning.
When meat is finished browning, remove from the skillet with a slotted
metal spoon. Place on paper towel to remove excess oil and reserve
both meatballs and cooking oil. To prepare gravy return remaining
cooking oil to a large, clean skillet and brown all remaining flour.
Add onions, tomato sauce, sliced tomato, and green pepper. Cook for
10-minutes over medium heat. Slowly stir in water and thoroughly
combine sauce mixture. Add reserved browned meat balls, cover and
reduce heat to a simmer. Continue to simmer for approximately
30-minutes, stirring occasionally until gravy is well blended
throughout the meatball mixture. Serve hot over rice. Stew goes well
with sweet potatoes, yams or pineapple slices. Posted to
dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Feb 20, 1998
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