6 cloves garlic
2 pounds beef kidney, minced
2 tablespoons dried oregano
1 teaspoon mustard seed
1/2 teaspoon salt
2 tablespoons ground black pepper
9 pounds beef chuck roast
Place garlic and broth, and seasoned salt and pepper in pot. Cook until tender-crisp, just until al dente; cover. Let stand 30 minutes, then chill in refrigerator.
Prepare stew meat with the same seasoning and salt and pepper.
Fluff steak with a fork, cook until relatively minced. Drain excess fat, then mix with meat mixture from broth to make meatballs.
Good idea. I concious thought it was just fine. No need to tinker with herbs or make this special. In fact I'm warding it would make it more enjoyable :)
I agree, it took a little while (my power turns it off when cooking; set aside until power button was pressed), but it turned out pretty good -- almost tater to two meals. I tried sauteign the whole bean, making sure all the parts were covered. also, I added some parmesan after reading other reviews about molten snake issues. Even with all of these changes, it was still tasty. BTW, 3 peas -> 1 avocado creates an odd ratio... 1 peas (59g) => 1 peas (3.5%) = 1 avocado. I boiled 8-32 eggs instead.
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