FAULATAS

FAULATAS

from Aunt Glenna Foote

3-4 lbs beef or roast
1 medium green bell pepper, minced
1 medium onion, diced
1 1/2 teaspoons oregano
4 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon pepper
2 teaspoons salt
1 10 oz. can chopped green chilies
2-4 cups cooked beans

1. Place meat, spices, bell pepper, onion, green chilies in crockpot and cook 6-8 hours-- all day or overnight. Add a little liquid /water as it cooks to keep from going dry and burning.

2. Add cooked beans 1-2 hours before serving. 

VARIATION #1: Eat as soup.

VARIATION #2: Mash the beans and thicken. Use mixture to make burritos, or on Nachos. 

VARIATION #3:  Leave out the beans for a low carb meal.

BORSCHT

BORSCHT
1-2 pints shredded beef
1 large onion, diced
8 C water
2 bay leaves
4T beef soup base
2T butter
6 large carrots, shredded
1 small head cabbage, shredded
2T lemon juice
4T sugar
8 large potatoes or 3-4 cans whole potatoes, diced
4 large tomatoes or 2 cans crushed tomatoes
1/4 t dill
1/4 t parsley
2 cans shoestring beets
Sour Cream for topping

Saute' onion, cabbage and carrots in some olive oil.  Combine all ingredients in a large stock pot, except for sour cream.  Simmer until all vegetables are tender.  Serve in bowls with a dollop of sour cream.

BEEF AND BARLEY SOUP

BEEF AND BARLEY SOUP

4 stalks celery, diced
1 large onion, diced
3t garlic powder
1T olive oil
1 pint shredded beef
2C cooked barley
2 quarts crushed tomatoes
1T beef soup base
salt and pepper to taste

Saute' celery, onion and garlic powder in olive oil until tender.
In large stock pot combine all ingredients and stir until combined.
Heat and simmer about 15-20 minutes.  Salt and pepper to taste.

NOTE:  You can add other vegetables such as shredded carrot, shredded cabbage, etc.

BEEF STIR-FRY WITH BROWN SUGAR GLAZE

BEEF STIR-FRY with BROWN SUGAR GLAZE

Makes 12 servings

1 lb beef cut into strips/pieces
2T sesame oil
3-4 T flour
2T brown sugar
2T soy sauce
1/4 C water
1/2 T rice vinegar
1/4 t salt
1/2 t garlic powder
Vegetables of choice cut in bite-sized pieces (broccoli, green onions, cauliflower, carrots, green beans, etc.)

Place beef strips in a bowl and toss withe the flour until coated.  Heat the sesame oil over a high heat until very hot then turn down to medium-high and add the beef.  Cook and stir frequently until browned on both sides and cooked through.
While beef is cooking, cut your vegetables and place bowls to the side.
While beef is cooking, make the glaze in a small bowl by combining brown sugar, soy sauce, vinegar, salt, garlic powder and water.  Mix to dissolve the sugar.
When beef is cooked, start adding vegetables to the beef -- starting with those needing to cook the longest, such as cauliflower and carrots.  Add 1/4 C water to help steam and cook the vegetables -- it will cook off.
When vegetables are crisp tender, add the glaze and stir to coat.  Continue to cook until the glaze becomes thick and coats the beef and vegetables.
Serve over rice -- plain or fried