Sausage beef casserole

Yield: 1 Servings

Measure 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

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

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