Sausage beef casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Sweet Italian sausages (about 1 lb.) | |
| 1 | pounds | Beef chuck, cut into 1\" pieces |
| 1 | large | Onion, sliced |
| 2 | mediums | Cloves garlic, minced |
| 2 | mediums | Green bell peppers, seeded and cut into eighths |
| 4 | mediums | Potatoes, peeled and cut into quaters |
| 2 | cans | (1 lb. each) kidney beabs, drained |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Beef bouillion cubes dissolved in 1 c. boiling water | |
Directions
In a heavy skillet over medium heat, brown sausages well. Cut each link into thirds and plce in a 2½ - 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@...> on Mar 19, 1997