2 tablespoons olive oil
1 pound lean beef chuck
1/4 cup garlic powder
1 teaspoon salt and pepper to taste
1/2 onion, thinly sliced
1/4 cup chopped green bell pepper
1/2 teaspoon paprika
1 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
2 tablespoons distilled white vinegar
1/4 teaspoon black pepper
1 cup chopped onion
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
Heat olive oil in a large pot over medium heat. Add beef, garlic powder, salt and pepper; cook until evenly browned.
Meanwhile, in a small saucepan over medium heat, saute onions and bell pepper in olive oil. Stirring constantly, brown the meat and vegetables in the vegetable oil. Stirring constantly, cook and stir occasionally until vegetables are completely cooked.
Pour the hot oil mixture into the pot. Cook, stirring occasionally, until beef and vegetables are browned, about 30 minutes. Reduce heat to medium-low, and stir in vinegar and pepper. Bring to a boil, reduce heat and simmer 10 minutes.
When beef and vegetables are cooked, stir in onion, bell pepper and paprika. Gradually stir in Worcestershire sauce, stirring occasionally until sauce is completely blended. Keep in a refrigerated container until serving.