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Categories:
onions leeks celery carrots red pepper yellow pepper green pepper salad oil ground buffalo all-purpose garlic chicken base beef base tomato paste water fresh ground black pepper bay leaf thyme marjoram red potatoes tomato puree tomatoes fresh green beans kernel corn fresh parsley
Viewed: 30 - Published at: 7 years agoIngredients
- 2 c. onions, pared and diced
- 1 c. leeks, pared and sliced
- 1 c. celery, trimmed and diced
- 1 qt. carrots, trimmed and diced
- 1 medium red pepper, diced
- 1 medium yellow pepper, diced
- 1 medium green pepper, diced
- 1/4 c. salad oil
- 1 1/2 lb. ground buffalo
- 1/4 c. all-purpose flour
- 1 Tbsp. fresh minced garlic
- 2 1/2 Tbsp. chicken base
- 2 1/2 Tbsp. beef base
- 1/4 c. tomato paste
- 3 qt. water
- 2 tsp. fresh ground black pepper
- 1 bay leaf
- 3/4 tsp. thyme leaves
- 3/4 tsp. marjoram
- 1/2 lb. red potatoes, pared and diced
- 14 oz. can tomato puree
- 16 oz. can diced tomatoes in juice
- 3/4 lb. fresh green beans, trimmed, cut 1 inch on diagonal
- 5 oz. frozen whole kernel corn
- 1/4 c. fresh parsley, minced
Method
- Saute diced onions, sliced leeks, diced celery, carrots and diced mixed peppers in oil until onions become transparent.
- Add ground buffalo.
- Saute until lightly browned.
- Blend in flour. Blend in minced garlic, chicken and beef bases and tomato paste. Add water.
- Heat, stirring continuously, until thickened.
- Add black pepper, thyme, marjoram and bay leaf.
- Add potatoes and tomato puree.
- Reduce heat and simmer until potatoes are tender, about 45 minutes.
- Add diced tomatoes, green beans and corn. Simmer until green beans are tender, about 10 minutes.
- Blend in fresh minced parsley.
