| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Main dish, Meats, Stews |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef chuck cross rib roast |
|
|
Water to cover roast |
| 1 |
cn |
Whole clams |
| 28 |
oz |
Can tomatoes |
| 5 |
oz |
Can tomato paste |
|
|
Sour cream |
| 1 |
ts |
Whole peppercorns |
| 1 |
ts |
Oregano |
| 1 |
|
Cayenne |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
| 2 |
|
Onions sliced |
| 8 |
|
Cloves garlic |
| 1 |
c |
Fresh mushrooms |
INSTRUCTIONS
Cover roast with just enough water in pressure cooker. Cook for 45
minutes 'till done. Remove roast from liquor and let cool. Add Can of whole
tomatoes, can of clams, Sliced onions, sliced mushrooms, spices and tomato
paste. Crush garlics with side of knife and add to stew. Stir and let
simmer. When roast has cooled down shred into peaces and add to the stew to
simmer. Either serve plain with sour cream on top or stir in sour cream and
serve over rice or noodles. Or eat goulash alone, but with someone.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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