Recipe by Karen Waters
"A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (3 pound)
boneless beef chuck roast, cut into 1-inch cubes
kosher salt to taste
ground black pepper to taste
garlic powder, or to taste
green bell pepper, chopped
3 large cloves
2 (10 ounce) cans
diced tomatoes with green chile peppers (such as RO*TEL®)
chopped fresh parsley leaves
Very close to our old family recipe. We've always used round steak, pounded very thin. You gotta serve this with grits, though! Actually, it's an old traditional breakfast dish, from plantation days. Thanks for posting this!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 300
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a tasty Southern staple: chicken-fried steak and creamy gravy.
Make this succulent barbequed pork dish in your oven.
See how to make Southern chicken-fried steak with gravy.