I had an argument the other day with two of my brothers. Well, I guess it was more of a discussion than an argument. I served them California Beef Skillet for lunch. So we got to talking about the 3 meals that mom made most often when we were kids. This dish was one of them. Homemade Hamburger Helper was another and macaroni and cheese is the other.
The argument came in when we were discussing the peppers in this California Beef Skillet. Austin and I think that they were always included. Kenton, on the other hand, claims they’ve only been added in more recent years. Whose right? I want to know!
I suppose it doesn’t really matter whose right because whether you include them or not, this dish is scrumptious. My brothers would disagree with me on that as the peppers are their favorite part. So here we go, disagreeing again.
Adapted from Country Cooking: Goods Mennonite Church Cookbook, recipe submitted by my grandmother, the same one of that tasty caramel popcorn
1 pound ground beef
1 large onion, diced
3 cups water or beef stock
1/2 t dry mustard
2 t beef bouillon, if using water
1 1/4 cups rice, white or brown
1 pint canned tomato chunks
1 green or red pepper, diced
1 cup cheese, cubed
Brown beef and onions in a large pot. Drain fat if necessary. Stir in water or stock, dry mustard, rice, and bouillon (if using). Bring a boil, reduce to a simmer and cook, covered, 25 to 45 minutes, or until liquid is absorbed and rice is soft. Stir in the tomatoes, pepper, and cheese cubes. Cover and let sit a few minutes to melt the cheese. Serve immediately to your hovering brothers.
Serves: 3 hungry working men (or those two brothers, yourself, and your two chitlins)