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Bootlegger Stew


Leftover grilled steak
1 medium onion, chopped
1 potato, finely chipped
1 Tbls. butter
2 oz. canned green chilies (1/2 can)
1 (14 or 16 oz.) can stewed tomatoes
Dash of garlic powder
1/2 to 3/4 cup Burgundy wine

Cut steak into 1 inch pieces. Sauté steak, onion, and potato in butter. Add remaining ingredients. Cover and simmer until potato is done.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.