1 pound lean ground beef
1/2 cup Italian-style dressing
1 onion, sliced
1 green bell pepper, seeded and sliced into 1/2-inch balls
2 cloves garlic, minced
1 (10.75 ounce) can condensed tomato soup
1/2 cup milk
1 tablespoon white sugar
1 tablespoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 pinch dried chives
1 pinch dried thyme
1 pinch dried parsley
2/3 cup chopped fresh spinach
salt & pepper to taste
In a medium bowl, mix the meat, Italian-style dressing, onion, green pepper and garlic. Heat 2 teaspoons of the oil in a large skillet over medium heat. When the oil is hot, place the sliced onions and bell pepper into the skillet. Add the garlic powder and saute for about 5 minutes, or until vegetables are tender. Mix in the mustard, chili powder, red wine vinegar, lemon juice and pineapple. Sprinkle the meat mixture evenly over the vegetables. Cover the skillet with the remaining bell pepper and saute for 5 minutes, or just until meat is browned. Mix the meat mixture with the tomatoes and spinach. Season with salt and pepper. Pour over the vegetable mixture and toss to coat.