1 lb. ground chuck
1/2 cup diced bacon
1 green pepper, diced
1 large Vidalia onion, diced
3 large cloves garlic, minced
1 tablespoon red wine or balsamic vinegar
6 potatoes, sliced
Salt and pepper, to taste
2 cups boiling water or beef broth
1 teaspoon prepared mustard

Brown the meat with the bacon, green pepper, and onion in hot bacon drippings in a heavy skillet. Add the garlic, mustard and vinegar, potatoes, salt and pepper to taste, and boiling water or beef broth.

Cover the skillet, and cook over low heat for about 1 hour.

Serves six.