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Creole Goulash



  1. Cut meat into bite-size chunks and brown in olive oil.
  2. Add frozen vegetables and a nice amount of the hash brown potatoes and dash liberally with Creole seasoning.
  3. Dash slightly with garlic salt. Stir well.
  4. Add enough tomatoes juice to make a nice thick sauce and dash more Creole seasoning/mix to taste.
  5. Bring to a boil, reduce heat and simmer until vegetables are cooked and/or reduce heat for desired thickness of tomatoes sauce.

Yield: 6 servings


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