2 T BACON GREASE
4 lb BONELESS EYE ROUND BEEF
1 x (4-INCHES THICK)
1 ea GREEN BELL PEPPER
1 x (SEEDED AND SLICED)
1 ea RED BELL PEPPER
1 x (SEEDED AND SLICED)
1 t SALT
1 t CAYENNE PEPPER
1 t BLACK PEPPER
1 t OIL
2 ea PORK CHOPS
1 ea LARGE CARROT (PEELED)
~——— DAY 1: ~——– DAY 2: 2 or 3 c WATER
Day 1: In a large skillet, heat bacon grease and add meat. Cook meat a few minutes to brown lightly on all sides. Add green and red peppers and cook until tender. Set meat and peppers in a bowl. Sprinkle salt, cayenne, and black pepper to coat all sides of meat. Cover and refrigerate for 1 day. Day 2: In a large cooking pot, heat oil; then brown pork chops on both sides for a few minutes over a medium flame. Add beef and peppers from day 1. Add water and simmer, covered, for 30 minutes. Add carrot, onions, garlic, bay leaf, thyme, clove, lemons, salt, and pepper. Simmer on a low flame, stirring occasionally. Turn meat about every 30 minutes until done. After the first 30 minutes, add 1 can beef bouillon and more water if necessarey to keep meat covered.