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.
Excellent bread recipe! Fast and Easy and leaves lots of room for creativity. I am usually not a big fan of cardamom but really like it in this as it is really mild and adds a nice hint of flavor. I added minced garlic to the top of the loaf and it is WONDERFUL with the cardamom and instead of white sugar for the top, I used the large granule sugar (turbinado). Highly recommend this recipe! Will be making this bread again soon.