Floyd’s Mexican Beef

• 3 medium red potatoes
• 4 tablespoons vegetable oil
• 1 large green pepper, de-seeded

Par-boil the potatoes in water for about 5 minutes. Peel and cut into cubes. Heat the oil in a frying-pan, sauté the potatoes until browned and set aside. In the same pan sauté the green pepper and onion briefly, add the beef and tomatoes, and, when the meat has browned, add the potatoes and a little beef stock and bubble for about 20 minutes until the meat is tender and the sauce is reduced. S