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Sauce Picante Oberlin Recipe

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This recipe for Sauce Picante Oberlin is from The Grimballs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb lean stew meat, cubed
½ lb smoked tasso, cubed
½ c water
2 c chopped onions
1 c chopped celery
1 c chopped bell pepper
¼ c sliced garlic
2 10-oz cans Rotel tomatoes
1 c fresh mushrooms, sliced
½ c sliced green onions
Salt
Red pepper
Directions:
Directions:
Season stew meat with salt and red pepper. In a 70qt cast-iron Dutch oven, bring water to a low simmer. Add stew meat and tasso, stirring constantly to render the fat from the meats. Many people use oil to saute stew meat and tasso, but a little water will render the natural fat and extra oil can be eliminated.

After meat has browned evenly, add onions, celery, bell pepper and garlic. Saute 3 to 5minutes or until vegetables are wilted. Add tomatoes and mushrooms, including the liquid. Bring to a rolling boil, reduce to simmer and cook about 1 hour or until meat is tender. Add green onion and adjust seasoning, if necessary.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I have no idea where the recipe came from but it was some newspaper that Momma clipped. I put it in here for two reasons: 1) Daddy LOVED sauce picante, and 2) Momma and Daddy's farm was near Oberlin way of Mittie via Dry Creek (lol).

 

 

 

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