| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 x ca. 450 g | Fresh picnic shoulder |
| | Cubed in 1/2" cubes |
| 1 Dose | Red Gold diced tomatoes |
| | W/chiles (or Ro-Tel) |
| 1/2 Tasse | water |
| 1/4 Teelöffel | coriander ground |
| 1/4 Teelöffel | Garlic Granules |
| 1 Dose | (4 Oz.) Old El Paso |
| | green chillies chopped |
| | salt |
| | pepper |
| 2 mittel | Bell peppers - cut into |
| | Strips or diced coarse |
| 1 gross | Onion chopped |
| 2 Teelöffel | Chilli powder |
| 1/2 Teelöffel | cumin |
|
In a 10 or 12 inch, well seasoned cast iron skillet heat the salt, pepper and garlic. Add the meat and stir around until all sides of the cubes are gray. Add 1/2 cup of water and continue to stir until all water is absorbed or cooked away. Let the meat fry in its own fat until it starts to brown. Add chopped onion and cook a few minutes longer. Add tomato sauce, chiles, pepper, coriander, cumin, chilli powder and more salt if needed. Reduce heat to simmer and cook covered 30 minutes or until meat is tender, stirring occasionally. Serve with Spanish rice or Cajun rice.
Developed, tested and enthusiastically approved at Uncle Dirty Dave's Kitchen, Springfield, Il. It be Gooooood stuff, Maynard.
Format by Dave Drum - 19 August 98
|
|
Anmerkungen zum Rezept:
keine |
