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In a large skillet,
cook beef in oil until browned, about 4 minutes; drain. Remove and
set aside. In the same skillet, sauté onion, peppers and
garlic in butter until crisp-tender. Add tomatoes and seasonings;
mix well. Return meat to pan; bring to a boil. Reduce heat; cover
and simmer for 35-40 minutes or until meat is tender. Serve over
rice.
Source: "Quick
Cooking - March/April 2001"
(Formatted by):
"Carol Taillon - cataill@yahoo.com"
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