Prep 10 mins
Cook 30 mins
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.
- 85.04-113.39 g lean beef, sliced very thin
- 236.59 ml white onions or 236.59 ml yellow onion
- 236.59 ml green bell pepper
- 1 medium potato, with peel intact
- 2.46 ml salt
- 4.92 ml black pepper
- 4.92 ml garlic powder
- 14.79 ml flour
- 29.58 ml cooking oil
- 14.79 ml butter
- 340.19 g beer or 340.19 g red wine
- 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.
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 Dillied Beer Bread on the side and Almost Apple Pie for One for dessert. great supper on a chilly night! Thanks for posting Bill. Made for My3Chefs Nov '09.