Picadillo

Yield: 6 servings

Measure Ingredient
1 pounds Ground venison
1 pounds Ground beef or pork
3 tablespoons Flour
6 ounces Tomato paste
2 tablespoons Salt Or To Taste
1 tablespoon Black pepper
1½ tablespoon Granulated garlic
2 tablespoons Ground cummin
4 cups Water
1 cup Chopped Onion
½ cup Celery
½ cup Bell pepper
4 cups Potatoes, cut into cubes
2 cups Frozen corn kernels

Instructions:

1. Place venison and beef or pork in a large deep pot or Dutch oven over medium heat. Cook until meat is brown; drain any excess fat.

2. Stir in flour, tomato paste, salt, pepper, garlic and ground cumin to coat meat evenly. Add water and vegetables. Bring liquid to a boil, reduce heat and simmer for about 45 minutes. Serve over rice, it desired.

Source/Author: Kelowna Daily Courier / typo Bob Shiells Submitted By BOB SHIELLS On 11-20-94

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