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Ingredientes
- 1 1/2 to 2 pound lean stewing beef, cut into bite size pcs
- 2 tbsp. corn oil
- 2 (14 1/2 ounce.) cans stewed tomatoes
- 1 (28 ounce.) can crushed tomatoes
- 1 (16 ounce.) can diced potatoes, or possibly frzn, thawed
- 1/2 teaspoon salt
- Pepper, to taste
- 1 teaspoon sugar
- 2 teaspoon beef bouillon, dissolved
- 3 c. cool water
- 1 (16 ounce.) pkg. frzn peas, or possibly lima beans, thawed
- 6 med. onions, peeled and quartered
- 1 med. to lg. head cabbage, shredded
- 1/4 c. red cooking wine
- 3-4 dashes oregano
- 2-3 dashes warm pepper sauce
- 2-3 dashes paprika
- 3 dashes Worcestershire sauce
- 4 lg. carrots, diced
Direcciones
- Add in corn oil to Dutch oven (or possibly large soup pot). Brown beef bits in oil, about 10-15 min. Stir often (don't burn) over low heat. When meat is brown add in all ingredients except carrots to pot. Keep carrots, diced, aside in container of cold water. Raise heat to medium heat; stir contents frequently for 15 min. Lower heat and cover pot. Cook for about 1 hour and stir frequently. ???? of 1 hour, add in carrots and water to pot, stir, and cook on low heat for another 30-40 min. Stir often.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 12 servings | |
| Calories 285 | |
| Calories from Fat 115 | 40% |
| Total Fat 12.85g | 16% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.63g | |
| Cholesterol 45mg | 15% |
| Sodium 552mg | 23% |
| Potassium 847mg | 24% |
| Total Carbs 26.02g | 7% |
| Dietary Fiber 5.8g | 19% |
| Sugars 8.14g | 5% |
| Protein 17.34g | 28% |
