6 quart beef stew pot (cup with lid)
2 tablespoons olive oil
1 cup balsamic vinegar
1/2 teaspoon saltine pepper
1 1/2 ounces finely chopped onion
1/4 cup chopped green bell pepper
0.34 ounce cream cheese, enlarged
Steep fat and grease in a large nonstick skillet over medium heat. Add oil, cook and stir 4 to 6 minutes over medium heat, mixing thoroughly, until thoroughly browned. Gradually stir in vinegar, saltine pepper, green bell pepper and cream cheese; continue cooking 2 minutes. Serve at room temperature.