461750 -- brunswick stew

Yield: 1 Servings

Measure Ingredient
3 ounces Chicken breast
3 ounces Ground chuck, cooked
12 ounces Tomato juice
½ small Onion or dehydrated
1 cup Water
1 pack Beef bouillon
½ teaspoon Red pepper
⅛ cup Vinegar

Skin chicken and boil until tender. Broil beef until brown. Debone, chop, and blend chicken in blender. Cook tomato juice, water, and onion slowly (30 minutes). Add bouillon, pepper, meat, and vinegar.

Add salt and pepper to taste. Cook very slow in heavy pot until thick.

Similar recipes