Garden Beef Recipe
Ingredients
| Vegetable oil | 4 Tablespoon | |
| Beef chuck | 3 Pound, cubed | |
| Onion | 4 Tablespoon, chopped | |
| Water | 4 Cup (16 tbs) | |
| Salt | 2 Teaspoon (Soup bones- 3) | |
| Rutabaga- ½ cup, cubed | ||
| Green pepper- ½ medium-sized, chopped | ||
| Eggplant- ¼ small, chopped | ||
| Zucchini- ½ cup, cubed | ||
| Tomato sauce | 4 Tablespoon (Soup bones- 3) | |
| Spinach | 1 Cup (16 tbs) (Soup bones- 3) | |
Directions
MAKING:
1. In a large heavy pot, heat oil.
2. Add meat, and fry till brown on both sides.
3. Push meat on a side of the pot and add onions.
4. Cook 2 more minutes.
5. Keep adding water, soup bones, and salt. Add one by one.
6. Place over low heat for 2 hours.
7. Combine rutabaga to the mixture in pot, and simmer for 15 more minutes.
8. Add green pepper, eggplant, and zucchini.
9. Simmer for 10 more minutes.
10. Combine tomato sauce and spinach, and cook for 7 more minutes.
SERVING:
11. Serve Garden Beef immediately.
1. In a large heavy pot, heat oil.
2. Add meat, and fry till brown on both sides.
3. Push meat on a side of the pot and add onions.
4. Cook 2 more minutes.
5. Keep adding water, soup bones, and salt. Add one by one.
6. Place over low heat for 2 hours.
7. Combine rutabaga to the mixture in pot, and simmer for 15 more minutes.
8. Add green pepper, eggplant, and zucchini.
9. Simmer for 10 more minutes.
10. Combine tomato sauce and spinach, and cook for 7 more minutes.
SERVING:
11. Serve Garden Beef immediately.
Chef
