FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Trivia_Quizzes | Food_Poems | Free_Magazines | Food Festival_&_Events
FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
CULINARY SCHOOLS and
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
Hometown Recipes for the Holidays
"I love to deer-hunt, and my wife loves to camp, but there are times she is unable to go with me to our deer camp, so I had to learn to feed myself. My wife has found out I really can cook, so guess who does the cooking at camp now? I should have stuck to sandwiches!"
James Harvey, Dayton, Texas
Serves 16 to 12
• 1 tablespoon olive oil
• 1/4 cup chopped bacon or washed salt pork
• 2 to 3 pounds stew meat, such as beef, venison, or any wild game
• 3 large sweet onions, sliced
• 1 1/2 beef bouillon cubes
• 2 tablespoons paprika
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon black pepper
• One 12-ounce beer, optional
• One 6-ounce can tomato paste
• 1 tablespoon Worcestershire sauce
• 4 large white or red potatoes, cubed
• 6 carrots, thickly sliced
• 3 garlic cloves, crushed
• 2 small turnips, diced
• 1 tablespoon Tabasco sauce, optional
1. Heat the olive oil in a large stewpot. Add the bacon and cook. Add the meat; cook and stir over medium-high heat until lightly browned on all sides. Remove the meat.
2. Reduce the heat to medium and add the onions, 1/2 cup water, and the bouillon cubes. Cook, stirring, until the onions are tender. Add the paprika, salt, marjoram, pepper, beer, if using, tomato paste, Worcestershire, and 1/2 cup water; mix well. If not using beer, add 1 cup water. Return the meat to the pot, cover, and simmer, stirring often, until tender, about 1 hour. Add the potatoes, carrots, garlic, turnips, Tabasco, if using, and 1 cup water. Cover and simmer, stirring often, for 45 minutes, or until the vegetables are cooked.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.