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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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—Thomas Reynolds, Tampa, Florida. Ingredients:
1 lb ground beef |
2 cups chopped yellow sweet peppers or 2 cups sweet red peppers or 2 cups sweet green peppers |
1 small onion, chopped |
3 garlic cloves, minced |
2 small potatoes, peeled and cut into 3/4-inch cubes |
2 medium tomatoes, chopped |
1 (8 ounce) can tomato sauce |
2/3 cup chopped pitted green olives |
1/2 cup sliced fresh mushrooms |
1/2 cup dry red wine or 1/2 cup beef broth |
1 tablespoon louisiana hot sauce |
1 tablespoon worcestershire sauce |
1 1/2 teaspoons reduced sodium soy sauce |
1 teaspoon pepper |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon cajun seasoning |
hot cooked rice |
Directions:
1. In a Dutch oven, cook the beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the potatoes, tomatoes, tomato sauce, olives, mushrooms, red wine and seasonings.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until potatoes are tender. Serve with rice.
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