Category : Poultry
Author : Nicnic
Hits : 2849
Date : 17/03/2002
2lbs. bear meat, cubed to 1 inch2 tablespoons flour1 tablespoon Worcestershire sauce1 teaspoon soy sauce1 tablespoon olive oil1/2 teaspoon season salt5 celery stalks, sliced1lb carrots, sliced5 large potatoes, peeled & sliced in chunks1 onion, sliced1 can tomato soup condensed
Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet, add meat and brown. Place the meat in a dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours. Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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