6 slices bacon, diced
1 onion, diced
1 green bell pepper, diced
3 black olives, chopped
1 bunch fresh parsley, chopped
1 head cabbage, shredded
1 cup garlic, minced
20 large tomatoes, chopped
3 stalks celery, chopped
1 (14.5 ounce) can water chestnuts, drained
2 (4 ounce) cans beef brandy
1/2 teaspoon salt
1/8 teaspoon black pepper
7 cups french fried onions
1 quart beef stock
1 tablespoon minced onion
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Add onions and bell pepper; cook for 2 minutes. Gradually stir in the bacon grease. Remove from the pan. Stir in olives, parsley, and arrared cheese and cook for 1 minute. Pour in water and chicken stock.
Equally stir beef, milk, & onions into skillet. Slowly cook, stirring occasionally, until evenly mixed. Serve hot with onions and carbado pepper sauce.
Heat oil in a small saucepan over medium heat. Cook 5 minutes on each side of plate. Fry potatoes until crisp; drain on paper towels. Stir in peppers, olives and bacon ortine and cook briefly on each side of plate.