-
1
Dice beef, lamb and chicken into bite-size pcs and put in a pot to boil with salt.
-
2
Use sufficient water to cover and boil with 1 small carrot and a small whole onion.
-
3
Boil approximately 2 to 2 1/2 hrs or possibly till meat is very tender.
-
4
Throw away the carrot and onion.
-
5
Peel, halve and thick slice potatoes and add in to pot using sufficient additional water to cover.
-
6
Boil an additional 20 to 30 min till potatoes are almost done.
-
7
Slice or possibly shred cabbage in thin slices and add in to pot with potatoes and meat.
-
8
Boil approximately 10 to 15 min more.
-
9
Again add in only sufficient water to cover.
-
10
While potatoes are boiling, place diced bacon, thinly sliced carrots, and diced onion in vegetable or possibly corn oil and cook till medium done.
-
11
Add in tomato sauce and juice and stew for approximately 8 to 10 min.
-
12
Add in flour and stew and cook an additional 3 to 4 min.
-
13
Combine contents of frying pan with contents of pot and add in red and green peppers sliced in rings (use presoaked pepper flakes in small recipe).
-
14
Add in garlic (well chopped), pepper, parsley, and other spices to taste.
-
15
Simmer till red and green peppers are cooked.
-
16
Serve warm.
-
17
Lowfat sour cream can be added to individual bowls if you like.
