Fried Potatoes, Beef And Peppers
- Total Time
- 30 minutes
- Rating
- Notes
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Ingredients
Yield:2 servings
- 1pound new potatoes
- 2teaspoons canola oil
- 8ounces very lean beef (like round steak or flank steak)
- 8ounces whole onion or 7 ounces chopped ready-cut onions (1⅔ cups)
- 8ounces whole red, yellow or orange peppers, or 7 ounces chopped ready-cut peppers (1½ cups)
- 4ounces Hungarian peppers (2 peppers)
- 1pound ripe tomatoes
- 1teaspoon dried thyme
- ¼teaspoon salt
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
498 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 73 grams carbohydrates; 14 grams dietary fiber; 20 grams sugars; 35 grams protein; 420 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Scrub potatoes, but do not peel. Slice them thinly in food processor. Heat a nonstick pan large enough to hold all the ingredients, over very high heat.
- Step 2
Add oil, and reduce heat to medium high. When oil is hot, add potatoes, and brown, stirring often.
- Step 3
Grind beef in food processor.
- Step 4
Chop whole onion.
- Step 5
As potatoes begin to brown, stir in the beef and brown it.
- Step 6
Wash, trim, seed and slice both kinds of peppers into thick strips, and then slice in food processor.
- Step 7
Add onion and peppers to the pan, and stir well. Continue cooking over medium heat.
- Step 8
Wash, trim and dice tomatoes and add to the pan with thyme, salt and pepper. Cover, and continue cooking over medium-low heat until vegetables are soft and flavors are well blended.
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Andrea
Made this without the peppers and used canned diced tomatoes and it was delicious!
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