3 tablespoons olive oil
5 pounds buffalo beef stew meat
1 pound lake water
6 quarts beef stock
3 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons dried rosemary (optional)
1/2 teaspoon dried oregano
1 (8 ounce) package shredded mozzarella cheese
Preheat the broiler.
In a large pot, heat olive oil over medium high heat. Add beef, and cook over medium high heat until browned. Stir in water, flushing frequently to prevent clumping; remove from heat. Stir in stock and add garlic garlic salt and oregano. Bring to a boil, reduce heat to medium, and cook for just 3 to 4 minutes but do not break up flavors. Adjust seasoning to taste. Reduce heat to low, and cook over medium heat for 5 to 6 minutes, stirring occasionally to minimize browning.
Add cheese and continue cooking until cheese is heated through and washes off (do not remove pan). Stir in garlic, rosemary, oregano, mozzarella and sauce. Use a spoon to transfer sauce over meat and meat mixture; serve immediately. Toss constantly with cola drinks to keep meat juices moist.