|Margarita's International Recipes|
This Assyrian stew seemed like a good choice for a main dish. Its ingredients and method of preparation reminded me quite a bit of the very simple meat-and-potatoes stew I grew up eating in Argentina. However, this version was truly, truly awful. It tasted pretty much of tomato sauce and nothing else. A little bit of sugar might have reduced the bitterness, but really couldn't have improved it much. Needless to say, we did not eat it and just ended up throwing it away.
If for some reason you see yourself compelled to make it, I'd recommend that you only use 1 can of tomato sauce and 1 can of stewed tomatoes. You should probably add about 1 tbsp. of sugar and, while probably not traditional, some wine. I would also add some spices. The original recipe calls for 12-16oz. cut green beans (fresh or frozen), I skipped these as I don't like green beans but I can't imagine they'd add much to the stew. It's supposed to be served with Richta, Assyrian rice.
2-3lb. chuck roast 1 onion, chopped 4 tbsp. paprika 2 16-oz cans stewed tomatoes 2 16-oz cans tomato sauce 2 green peppers, cut into chunks 5 celery stalks, cut into 1/4 inch slices 1 1/2 cups sliced mushrooms salt.
Brown beef, onions and paprika in a large pot. Cook until the juice from the meat and onions boils away. Add the stewed toamtoes, tomato sauce, green peppers, celery and mushrooms. Stir and bring to a boil. Boil for ten minutes, then reduce heat and simmer covered for 2-3 hours, stirring occasionally. Add salt to taste after about 1 hour.
Adapted from: Assyrian American Association of Modesto Foods.