| 1. |
In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. |
| 2. |
Sauté the green pepper, onion, carrot, and celery until tender in the reserved juices. |
| 3. |
Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. |
| 4. |
Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the milk |
| 5. |
Spray bottom of 2 quart casserole dish with cooking spray like Pam. |
| 6. |
Layer the bottom of the prepared casserole dish with enough potato slices to cover. |
| 7. |
Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes. |
| 8. |
Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender. |
