"Lois Henry, a lady in our church, first gave my this recipe as a way to use our bounty of home-canned tomatoes," comments Marcia Clay of Truman, Minnesota. "My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months."
This citrus-scented stew is an adaptation of feijoada, a Portuguese pork, beef, and bean stew considered by many Brazilians to be the country's national dish. Brazilians customarily serve the stew on Wednesdays and Saturdays with rice, cold cuts, and finely shredded kale.
Depending on what you like and what's available, this recipe works well with both red (which has traditional curry ingredients plus chile powder and can be spicier) or classic Indian yellow curry powder.
Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn't come from Mongolian cuisine
