FOR FIFTY PEOPLE:

2 lbs. beef (Chuck Blade Pot Roast)
2 lbs. lamb (breast ribblets)
3 lbs. chicken
6 1/2 to 7 lbs. potatoes
4 1/2 to 5 lbs. cabbage
1/2 lb. carrots
3/4 lb. onion
1/4 lb. bacon
1 green bell pepper
1 red bell pepper
2 to 3 med. garlic pieces
1 tbsp. black pepper
1 tbsp. red pepper
1 tbsp. salt
1 (10 oz.) tomato sauce (Spanish style)
3/4 c. tomato juice (6 to 8 oz.)
1/3 c. vegetable or corn oil
1 to 1 1/2 tbsp. flour
Parsley (optional)
Other spices to suit (optional)
Sour cream (optional)

FOR 8 TO 10 PEOPLE:

1/4 lb. beef (stew meat)
1 sm. lamb chop
1/2 lb. chicken
1 lb. potatoes
2/3 lb. cabbage
2 sm. carrots
1 1/2 sm. onion
2 strips bacon
1 tsp. green bell pepper flakes (dried)
1 tsp. red bell pepper flakes (dried)
1 sm. garlic piece
1/2 tsp. black pepper
1/8 tsp. red pepper
1 1/2 tsp. salt
2 to 3 oz. tomato sauce (Spanish style)
1 1/2 tsp. vegetable or corn oil
1 1/2 tsp. flour
Parsley (optional)
Other spices to suit (optional)
Sour cream (optional)

Dice beef, lamb and chicken into bite-size pieces and put in a pot to boil with salt. Use enough water to cover and boil with 1 small carrot and a small whole onion. Boil approximately 2 to 2 1/2 hours or until meat is very tender. Discard the carrot and onion.

Peel, halve and thick slice potatoes and add to pot using enough additional water to cover. Boil an additional 20 to 30 minutes until potatoes are almost done. Slice or shred cabbage in thin slices and add to pot with potatoes and meat. Boil approximately 10 to 15 minutes more. Again add only enough water to cover.

While potatoes are boiling, place diced bacon, thinly sliced carrots, and diced onion in vegetable or corn oil and cook until medium done. Add tomato sauce and juice and stew for approximately 8 to 10 minutes. Add flour and stew and cook an additional 3 to 4 minutes.

Combine contents of frying pan with contents of pot and add red and green peppers sliced in rings (use presoaked pepper flakes in small recipe). Add garlic (well minced), pepper, parsley, and other spices to taste. Simmer until red and green peppers are cooked. Serve hot. Sour cream can be added to individual bowls if desired.