I have two versions of this recipe in my collection: one is the original clipping from “Lipton Recipe Secrets”, and the other is a transcription written in my grandmother’s handwriting. I think that it is a good sign when I find multiple copies of a recipe: this tells me that someone else thought it was worth keeping around!
This is one of the easiest skillet dinners I have made. If you can chop vegetables and turn on the stove, you can make this meal. I do have one alteration that I would make in the future, however; the original recipe does not include a thickening agent, so the vegetables and meat end up simply simmering in soup. I would whisk in a tablespoon or so of cornstarch near the end of the cooking time, in order to create more of a gravy-like sauce.
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, cut into 1-inch slices
- 2 large red and/or green bell peppers, sliced into strips
- 1 pound potatoes, peeled and diced
- 1 envelope onion soup mix
- 1 1/2 cups water
In a large skillet, heat the oil over medium-high heat and brown the sausage.
Remove the sausage, and add the peppers to the remaining drippings.
Cook, stirring frequently, for 2 minutes.
Add the potatoes, onion soup mix, and water to the skillet.
Bring the mixture to a boil, reduce the heat, cover, and simmer for 10 minutes.
Return the sausage to the skillet and simmer, covered, for another 10 minutes or until the sausage is done and potatoes are tender.
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