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4-5 lbs of Chuck Roast cut up in large pieces (1 inch cubes)
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Boil 2-3 hours including large fat pieces till tender & done
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Cover meat while boiling & SPOON off SCUM
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Separate Pot Sautee-
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2 sticks butter
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5 large Spanish/sweet Onions cut up BIG and (NOT vidalia)
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3 sweet peppers cut up
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1 hot pepper or jalapeno cut up OPTIONAL
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1 green pepper cut up approx 3/4 cup
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4 blades of celery cut up
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2 large heaping Tbsp Paprika, Add some salt & pepper
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Boil 4 red potato's cut up
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1 large fat can whole tomato's
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Add squeezed canned tomato's right after the paprika,
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salt & pepper
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