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Greek Stew

ethnic, main dish

3 lb stew meat, chopped
5 tablespoon butter
1 single salt
1 single pepper
1 each onion, chopped
1 each 6 oz can tomato paste
2 tablespoon red wine vinegar
1 each clove garlic, diced
1 1/2 cup water
1 each bay leaf
2 lb white onions, sm
1/2 lb mushrooms, sliced
3/4 lb jack cheese, grated

In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts.

Yield: 6 servings

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