Tailgating Stew
Ingredients
- 8 medium white potatoes, cubed
- 3 small cans or jars of sliced mushrooms (fresh, if desired)
- 2 (15 1/2-oz.) cans green peas
- Kitchen Bouquet, if needed for desired color
Instructions
1. In a large thick pot, preferably a big black cast-iron pot, add oil and flour. Heat over medium heat until golden brown, stirring as the roux browns. Add onions and saute.
2. Season meat with salt, black pepper, red pepper and paprika and add meat to the pot.
3. Continue cooking and stir the mixture until meat is slightly brown. Add the cream of mushroom soup, stirring it in the pot.
4. Add garlic powder, bay leaves and enough water to cover the contents in the pot. Bring to a boil, cover and let simmer until meat is tender.
5. Add remaining ingredients, cover and let cook until desired texture for vegetables.
6. Serve over cooked rice.
Serves 25.
2. Season meat with salt, black pepper, red pepper and paprika and add meat to the pot.
3. Continue cooking and stir the mixture until meat is slightly brown. Add the cream of mushroom soup, stirring it in the pot.
4. Add garlic powder, bay leaves and enough water to cover the contents in the pot. Bring to a boil, cover and let simmer until meat is tender.
5. Add remaining ingredients, cover and let cook until desired texture for vegetables.
6. Serve over cooked rice.
Serves 25.
Recipe Info
Views
464
Date
October 1, 2005
Categories
Soups and Sauces
Super Bowl and Tailgating