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."
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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
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