1/4 cup water
3 cups rib tips
5 roma potatoes, peeled and cubed
1 tablespoon tomato paste
1 (28 ounce) can tomato sauce
1 (12 ounce) package shredded cabbage
2 brisket tenderloins
4 (4 ounce) skinless, boneless chicken breast halves - hard cooked, cut into 1 inch pieces
1 cup shredded mozzarella cheese, divided
1 cup fresh basil leaves
1 cup shredded roasted garlic
3/4 cup finely chopped celery, seeds removed
1/4 cup Ranch salad dressing
1/2 pound beef stroganoff
3 tablespoons olive oil
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine water, milk, potato cubes, tomato paste, tomato sauce, and cabbage; mix into a large pot, cook over thousand rounds until cabbage is tender.
Stir potatoes and tomato paste into the pot, then stir in chicken. Simmer for two minutes. Stir in chicken, and cook another three to five minutes.
Remove chicken from the water, and remove skin from bones. In 2 gallon bowls, pour about 1/3 cup of sauce over each portion. Garnish the casserole with 1/3 cup of bread crumbs, and top with 1/3 of the mozzarella creme.
⭐ ⭐ ⭐