I took two slices from a beef roast (about 3 ounces) and cut it into smaller pieces. I tossed the beef in a skillet on medium low with some about 1 TBSP of onion, 1 TBSP of minced jalapeno and 2 TBSP of red peppers. I counted on there being enough juice and fat on the beef to not require any additional oil. I added 1 zucchini sliced and put a cover on it to let it all cook up. The zucchini is nice and juicy and the liquid, giving me enough saucy juiciness. I added 1 tsp of curry powder and a dash of dry mustard. I mixed it all up and cooked uncovered for another minute or two until everything was caramelizing beautifully. I grated a bit of parmesan on top for some extra yum. I served it up with some of the Apple-Celeriac Soup I made a few days ago that I just reheated in the microwave.
Single Servings 