| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
20 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef stew meat — small |
|
|
Cubes |
| 30 |
oz |
Tomatoes — chopped |
| 2 |
|
Onions — chopped |
| 1 |
qt |
Water |
| 1/2 |
ts |
Chili powder |
| 1 |
ts |
Salt — to taste |
| 1 |
ts |
Black pepper — fresh |
|
|
Ground |
| 1 |
c |
Catsup |
| 1/2 |
c |
Cider vinegar |
| 1/3 |
c |
Worcestershire sauce |
| 4 |
|
Garlic cloves — minced |
| 1/8 |
ts |
Hot pepper sauce |
INSTRUCTIONS
* DO NOT attempt this recipe in a crockpot, since no evaporation takes
place there.
Combine all ingredients in a VERY large heavy pot. Simmer uncovered over
low heat until beef falls to shreds, stirring occasionally. This will take
5 to 6 hours; watch carefully the last hour to make sure that it is not
sticking. Mixture should be very thick. The mixture fills a large pot
before cooking but becomes a small amount by the time it is cooked.
While cooking I sometimes add chopped green peppers, celery, bay leaf, or
carrots.
Serve on hamburger buns with mustard.
Recipe By : Jo Anne Merrill
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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