Course : Beef
Serves: 4
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2 pounds pot roast -- left over
2 teaspoons salt
1 teaspoon black pepper
2 cloves garlic
3 teaspoons oil
2 medium onion -- chopped
2 medium tomato -- peeled, seeded and chopped
2 large bell pepper -- green, seeded and chopped
1 tablespoon capers

Preparation / Directions:

Shred meat with fork and season with salt, pepper and garlic. In large heavy skillet, heat oil and brown onions, tomatoes and bell peppers for five minutes over medium heat, stirring occasionally. Add meat and capers. Lower heat and continue to cook for 10 minutes. Serve hot.


Nutritional Information:

330 Calories (kcal); 15g Total Fat; (38% calories from fat); 7g Protein; 48g Carbohydrate; 0mg Cholesterol; 4375mg Sodium

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