Shredded Beef Enchiladas by Pressure Cooking Today

brown or long grain white rice, cabbage, egg, onion, garlic, salt, black pepper, lean ground beef, ground pork, butter, tomatoes, tomato sauce, white vinegar, instant beef bouillon, garlic powder, onion powder, worcestershire sauce, cornstarch, water, parsley

Prep Time: 30 min
Cook Time: 18 min
Total Time: 1 hour 13 min

– 1 cup brown or long grain white rice
– 1 large head cabbage
– 1 large egg
– 1 cup chopped onion
– 4 cloves garlic, finelyminced then inpastedin
– 1 1/2 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1 1/2 lb. lean ground beef
– 3/4 lb. ground pork
– 2 tablespoon butter
– 1 cup finely chopped onion
– 3 cloves garlic, minced, then inpastedin
– 2 (14 1/2 oz. each) cans diced tomatoes with their juice
– 1 (8 oz) can tomato sauce
– 1/4 cup white vinegar
– 2 teaspoon low sodium instant beef bouillon
– 1/2 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon black pepper or freshly ground black pepper
– 3-4 dashes Worcestershire sauce
– 1 tablespoon cornstarch
– 2 tablespoon cold water
– Chopped fresh parsley for garnish

Prep Time: 30 min
Cook Time: 18 min
Total Time: 1 hour 13 min

Cuisine

Reviews

There are no reviews yet.

Be the first to review “Shredded Beef Enchiladas by Pressure Cooking Today”

Read Full Recipe