| 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 <PIE@TWC.EDU> on Mar 19, 1997
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