Tuesday, February 23, 2010
1T olive oil
1 hamsteak, cubed
1 onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/3 c. flour
1 quart chicken broth
1 c. water
2 can whole kernal corn, drained
1 large red potato, cubed
salt and pepper to taste
1/2 t. cayenne
1 c. Heavy Cream
Melt butter in large stock pot. Add olive oil. Over medium high heat, sear the outside of the hamsteak. Add onions and peppers and cook until tender.
Stir flour and stir to coat. Then add broth, water, corn and potato. Season with salt and pepper, and cayenne if desired.
Bring to a boil and reduce heat. Simmer for 15-20 minutes, until potatoes are tender.
Stir in cream and heat through. Heat through then serve.
Posted by Jennifer Railsback at 3:01 PM