Difference between revisions of "Hawaiian Stew"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 cup [[white rice]] | * 1 cup [[white rice]] | ||
| − | == | + | == Procedures == |
In a large stock pot, layer ground [[Beef]], [[green bean]]s, [[onion]]s, [[bell pepper]]s, and [[tomato]]es. Finish with a layer of [[cabbage]], then evenly drizzle soy sauce over top. Cover and cook over medium for 1 hour, or until [[cabbage]] is tender and meat is well done. Reduce heat as needed to prevent burning. Meanwhile, rinse [[rice]] in a fine mesh strainer under cold running [[water]] until no longer cloudy. Transfer to a medium saucepan and cover with 2 cups [[water]]. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for 10 minutes, or until all liquid has evaporated. Serve over [[rice]]. | In a large stock pot, layer ground [[Beef]], [[green bean]]s, [[onion]]s, [[bell pepper]]s, and [[tomato]]es. Finish with a layer of [[cabbage]], then evenly drizzle soy sauce over top. Cover and cook over medium for 1 hour, or until [[cabbage]] is tender and meat is well done. Reduce heat as needed to prevent burning. Meanwhile, rinse [[rice]] in a fine mesh strainer under cold running [[water]] until no longer cloudy. Transfer to a medium saucepan and cover with 2 cups [[water]]. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for 10 minutes, or until all liquid has evaporated. Serve over [[rice]]. | ||
Latest revision as of 15:53, 11 July 2012
Description
Very little preparation time for something so delicious.
Ingredients
- 2 pounds ground Beef
- 2 pounds fresh green beans, cut into 1 inch pieces
- 2 large Spanish onions, sliced
- 2 green bell peppers, chopped
- 2 large tomatoes, sliced
- 2 medium heads cabbage, quartered
- soy sauce
- 1 cup white rice
Procedures
In a large stock pot, layer ground Beef, green beans, onions, bell peppers, and tomatoes. Finish with a layer of cabbage, then evenly drizzle soy sauce over top. Cover and cook over medium for 1 hour, or until cabbage is tender and meat is well done. Reduce heat as needed to prevent burning. Meanwhile, rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for 10 minutes, or until all liquid has evaporated. Serve over rice.
