Again this is a recipe everyone has in their kitchen. Daddy being a cook in the Army prepared this often but while being stationed in Italy he learned alot about using spicies. He made this often for a night dinner and served over a big slice of what he called flour bread. I have tweaked this recipe and made it my own with some wine and seasonings not usually used in Cream beef or Chip beef.
I was trying to come up with a high protein meal for breakfast and I feel this fits the protein needs.
In large skillet place the ground beef and cook till crumble and well done. Drain out the grease and set aside from the pan.
Now pour the olive oil in the pan and add the chopped onion, garlic, chopped bell pepper and mushrooms. Saute' and add in sea salt, pepper, Italian seasoning. Stir in well. Saute' till vegies are tender.
Sprinkle in the flour all around top of vegies and stir not allowing to burn but just til it makes a paste.
Add in the wine at this point and let deglaze the pan stirring while adding in.
Now add in the beef broth and worcheshire sauce and allow to come to a rapid boil, add in the beef and now the heavy cream stirring all the while. Simmer and stir till it is thick but loose too.
If it is too thick add just a little more beef broth or water and stir. If not thick enough make a paste with flour in hot water and add slowly to the pan and stir till thick.
You can serve this over a big hot biscuit, toast of your choice or even rice. The one here in this picture is served over Artisan bread.