3 eggs
1 pound beef meat
3 onions, sliced
1 green bell pepper, sliced
1 green bell pepper, sliced
salt and pepper to taste
1 large tomato, seeded and sliced
2 (7 ounce) cans tomato juice concentrate
1 (15 ounce) can whole kernel corn, drained
2 tablespoons yellow mustard
1 tablespoon white sugar
1/2 teaspoon black pepper
1 (15 ounce) can sliced black olives, undrained
Bring a large pot of water to a boil. Add eggs and cook, stirring occasionally, for 2 minutes. Remove eggs and place in a large bowl to cool slightly.
In a small mixing bowl, mix meat, onions and green pepper. Season with salt and pepper. Mix tomato juice concentrate into soup with beef mixture. Mix tomato juice concentrate into soup with tomato juice concentrate. Pour into large serving dish and top with olives.
Bring a large pot of water to a boil (110 degrees F).
Reduce heat to medium; cook, stirring occasionally, for 10 to 13 minutes. Reduce heat to medium; cook, stirring occasionally, for 10 to 12 minutes.
Pour sauce into skillet and brown on all sides; stir when bubbles appear. Reducing heat to medium; cook for 5 or 7 minutes.
When sauce has reduced, stir in corn, olives, diced tomatoes and cooked beef. Steak: Cook 3 minutes on medium heat, stirring. Salad: Pineapple Rollups: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: Cheesecake: