Recipe by Bill Hilbrich
This was written for the Solo Cook, however it illustrates a cooking concept rather than a detailed recipe, and the serving could be enough for two people if a side salad was included with the meal. Cooking is a creative sport, so the cook should feel free to change the amounts of spices, or maybe substitute carrots for the bell peppers. A large Cast Iron Skillet with a snug fitting cover seems to work best for me. An interesting variation is to add sliced mushrooms and 1/2 teaspoon of ground nutmeg at the start of the cooking, and then stir in several tablespoons of sour cream just before serving.
Top Review by ElaineAnn
I used some sliced beef from the deli counter, and carrots subbed for the pepper. I chose light beer for the liquid. This was flavorful and filling. Served with Recipe #292203 on the side and Recipe #221305 for dessert. great supper on a chilly night! Thanks for posting Bill. Made for My3Chefs Nov '09.
- 3 -4 ounces lean beef, sliced very thin
- 1 cup white onions or 1 cup yellow onion
- 1 cup green bell pepper
- 1 medium potato, with peel intact
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon flour
- 2 tablespoons cooking oil
- 1 tablespoon butter
- 12 ounces beer or 12 ounces red wine
Directions See How It's Made
- Cut the onion, green bell pepper and potato into 1/2 inch pieces.
- Heat the oil in a large skillet, add butter and then saute the onion until nearly transparent.
- Add beef and stir until the beef if browned.
- Add bell pepper, potato, spices, and flour.
- Stir and then add the liquid.
- Cover, reduce the heat and simmer for 30 minutes.
- Adjust flavor as needed.
- Serve with a green salad and bread to sop up the gravy.