is another recipe from Bill Hilbrich from Saint
Cloud, Minnesota. Bill says that if you have
any questions feel free to email him - click here or if you would
like to know a little bit more about Bill have
a look at his Bio page - click
says: "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 a half teaspoon of ground nutmeg
at the start of the cooking, and then stir in
several tablespoons of sour cream just before
to 4 ounces of lean beef sliced very thin
1 cup white or 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 of beer or red wine
the onion, green bell pepper and potato into
1/2 inch pieces.
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.
bell pepper, potato, spices, and flour. Stir
and then add the liquid.
reduce the heat and simmer for 30 minutes.
Adjust flavor as needed.
with a green salad and bread to sop up the