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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe has roots in Native America and is from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 lb dried beef |
6 tablespoons oil |
1 small onion, peeled and minced |
1 garlic clove, peeled and mashed |
1/2 teaspoon paprika |
1 teaspoon vinegar |
1/2 cup tomato, cooked and mashed (canned is fine) |
3 eggs, slightly beaten |
Directions:
1. Shred and pound dried beef.
2. Fry in hot oil with onion, garlic, paprika and vinegar.
3. Brown meat and cook onions until tender.
4. Add tomatoes and cook until nearly dry.
5. Add eggs and cook until creamy.
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