Prescott beef burgoo
8 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 1 | large | Onion; chopped |
| 1 | \N | Garlic clove; minced |
| 2 | tablespoons | Chili powder |
| 1 | tablespoon | Salt |
| ¼ | teaspoon | Pepper |
| 46 | ounces | Tomato juice |
| 4 | cups | Cabbage; shredded |
| 1 | cup | Rice; uncooked |
| ½ | pounds | Green beans; tipped and cut |
1. Shape meat into a large patty in a large skillet or an electric slow cooker with a browning unit; brown 5 minutes on each side, then break up into chunks. Push to one side.
2. Add onion and garlic; saute 5 minutes or until soft. Stir in chili powder and cook 2 minutes. Add salt, pepper and tomato juice; bring to a boiling.
3. Layer ⅓ each of the cabbage, rice, green beans and meat mixture into slow cooker; repeat to make 2 more layers of each; cover cooker.
4. Cook on low for 8 hours or on high for 4 hours, or until vegetables are tender.
From the recipe files of Carole Walberg Posted to MM-Recipes Digest V4 #15 by maintech@... on Jun 08, 99, converted by MM_Buster v2.0l.