| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Soups, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef, stewing; lean, cut in bite size pieces Water |
| 2 |
|
Green chilies; seeded & finely chopped |
| 1 |
|
Onion; peeled & finely chopped |
| 4 |
|
Potatoes, new red;washed & cut in bite size pieces, leave skin on |
| 2 |
|
Tomatoes; peeled & cubed |
| 1/2 |
c |
Tomato paste |
| 3 |
|
Thyme, fresh spriga; or Dried thyme Salt and pepper to taste |
| 2 |
c |
Rice; cooked, for serving |
INSTRUCTIONS
"...can be made with firm skinless fish fillet instead of meat. If using
fish, cut each fillet into 3 pieces and reduce cooking time to 40 minutes."
Equipment: large-size saucepan with cover or Dutch oven, mixing spoon 1.
Put meat, water, peppers, onion, potatoes, tomatoes, tomato paste, thyme
and salt and pepper to taste in saucepan with cover or Dutch oven. Bring to
a boil over high heat and mix well. 2. Cover and cook for 1 hour or until
meat is very tender. To serve: put cooked rice into the bowls and cover
with soup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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