Fried Potatoes, Beef And Peppers

• 1 pound new potatoes
• 2 teaspoons canola oil
• 8 ounces very lean beef (like round steak or flank steak)
• 8 ounces whole onion or 7 ounces chopped ready-cut onions (1 2/3 cups)
• 8 ounces whole red, yellow or orange peppers, or 7 ounces chopped ready-cut peppers (1 1/2 cups)
• 4 ounces Hungarian peppers (2 peppers)
• 1 pound ripe tomatoes
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• Freshly ground black pepper

1. Scrub potatoes, but do not peel.
2. Slice them thinly in food processor.
3. Heat a nonstick pan large enough to hold all the ingredients, over very high heat.
4. Add oil, and reduce heat to medium high.
5. When oil is hot, add potatoes, and brown, stirring often.
6. Grind beef in food processor.
7. Chop whole onion.
8. As potatoes begin to brown, stir in the beef and brown it.
9. Wash, trim, seed and slice both kinds of peppers into thick strips, and then slice in food processor.
10. Add onion and peppers to the pan, and stir well.
11. Continue cooking over medium heat.
12. Wash, trim and dice tomatoes and add to the pan with thyme, salt and pepper.
13. Cover, and continue cooking over medium-low heat until vegetables are soft and flavors are well blended.

potatoes, canola oil, lean beef, onion, red, peppers, tomatoes, thyme, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3129 (may not work)