6 large bone-in beef roasts, removed from sack
6 large bone-in pork chops
2 tablespoons olive oil
1 large onion, sliced
2 green onions, sliced
4 cloves garlic, minced
1 tablespoon vegetable oil
6 medium sausages
4 cases baby carrots
5 medium tomatoes
1 (12 ounce) can yellow wine
1 (2.5 fluid ounce) jigger red wine
1 pint heavy cream
1 tablespoon chopped fresh parsley
2 teaspoons ground black pepper
Preheat a large skillet over medium-high heat. Saute the vegetables in oil in the pan for 3 minutes, then reduce heat to medium-low. Stir in the garlic, onion, green onions and chili powder. Cook 10 minutes, stirring occasionally, until the vegetables are tender and the pork chops begin to break. Allow to cool a bit.
Heat the oil in the salted pan. Add the beef, skin removed, and browning nicely; stir together, and well coat with oil. It may be necessary to stir with the chicken, if the vegetables are too hot.
Heat the olive oil in small, heavy skillet. Add the onions, mushrooms, celery, mushrooms, bell peppers, carrots and tomato. Saute for 10 minutes, or until tender. Stir and saute until the vegetables are slightly translucent. Season with pepper, tomato and citrus zest.