Tex's Argentinean Beef Sauté

Author

Tex

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Recipe

Measurements	Ingredients
1 lb	Lean Ground Beef
3 med.	Onions, Chopped coarse ($1\frac{1}{2}$ C)
1 large	Green Pepper, diced coarse (1 C)
1 t	Salt
1 t	Basil (or $\frac{1}{3}$ C Fresh Basil)
$\frac{1}{2}$ t	Ground Pepper
$\frac{1}{4}$ t	Sugar
$\frac{1}{4}$ t	Oregano
$\frac{1}{8}$ t	Crushed Red Pepper
3 large cloves	Garlic, crushed
2 T	Chopped Parsley
1 sm. can (8 oz.)	Red Kidney Beans, drained (reserve liquid)
1 sm. can (8 oz.)	Golden Hominy, drained
Optional Garnish	Fresh Parsley sprigs or Basil sprigs

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Instructions

1. In large heavy skillet over medium heat brown beef, stirring to break up.
2. Add onions & green pepper. Sauté, stirring occasionally, just until vegetables are tender.
3. Stir in salt, basil, ground pepper, sugar, oregano, red pepper, garlic, chopped parsley, beans & hominy.
4. Simmer uncovered, gradually adding about $\frac{1}{2}$ C reserved bean liquid & stirring occasionally, 10 minutes or until flavors are blended. (If using fresh basil, stir in just before serving & heat through).
5. Garnish with parsley sprigs.

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Note

Serve with a green salad, hot garlic-buttered Fr. bread, a relatively dry red table wine & sliced fresh oranges

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