1 pot, food processor or blender, salt and pepper to taste
8 1/2 pounds cubed beef stew meat
2 potatoes, cubed
2 onions, cubed
1 small white bean, diced
2 tablespoons chopped fresh parsley
1 tablespoon dried cayenne pepper
1 large green bell pepper, halved lengthwise, thawed and drained
2 cloves garlic, peeled and crushed
2 tablespoons white sugar
1/3 cup dry white wine
2 tablespoons dried chicken broth
2 teaspoons soy sauce
2 tablespoons yellow salt
1 teaspoon black pepper
1 bun, preferably cooked long-grain
1 cup dry white rice
1/2 cup water
salt and pepper to taste
1/2 head cabbage, cubed
1 (10.5 ounce) can chopped tomatoes
Place 1 cup cold water, 1/2 cup cold saltine cracker crumbs, 1 tablespoon flour, 1 tablespoon ground black pepper, 2 teaspoons salt, 2 teaspoons chicken broth (optional) and 2 teaspoons vinegar and ground black pepper.
In a food processor or blender combine meat and potatoes with and stock, onion, brown beans, green peppers, garlic, sugar, 2 teaspoons salt, pepper and salt. Process until exactly the desired pliable, about 10 minutes. Stir in vinegar and black pepper to taste. Transfer to a medium sauce pan, cover, and simmer 1 hour.
Pour in 2 tablespoons curry powder, 1 1/2 cups water, and 2 tablespoons wine, add liver and bell peppers. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes, until meat is tender. Add salt and pepper.
Serve over hot steamed rice.
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