| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | 1 | Servings | |
INGREDIENTS
| 6 | Sweet Italian sausages (about 1 lb.) | |
| 1 | lb | Beef chuck, cut into 1" pieces |
| 1 | lg | Onion, sliced |
| 2 | md | Cloves garlic, minced |
| 2 | md | Green bell peppers, seeded and cut into eighths |
| 4 | md | Potatoes, peeled and cut into quaters |
| 2 | cn | (1 lb. each) kidney beabs, drained |
| 1 | ts | Basil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Beef bouillion cubes dissolved in 1 c. boiling water |
INSTRUCTIONS
In a heavy skillet over medium heat, brown sausages well. Cut each link into thirds and plce in a 2 1/2 - 3 quart casserole. Drain fat from skillet, reserving 2 tablespoons*. Brown beef in 1 Tbs. fat, then turn out into casserole. Cook onion and garlic in remaining tablespoon of fat until tender; add green peppers and cook one minute longer, stirring; turn out inot casserole. Add potatoes and beans to casserole. Sprinkle with seasonings and mix lightly. Add bouillion. Cover and bake in a 350 degree oven 1 hour and 15 minutes or until beef and potatoes are tender. Serves 4-6. * for less saturated fat and less fat in general, dump all of the sausage fat and use a teaspoon or two of canola oil as necessary Posted to EAT-L Digest 18 Mar 97 by Patricia Williams <[email protected]> on Mar 19, 1997
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