Peel and quarter the potatoes. Rinse off and place in a pot large enough to hold them. Add 1/2 tsp of fine sea salt to the water. Bring to a boil and boil until a fork or paring knife penetrates through one of the quartered potatoes.
Heat one skillet, I prefer a caste iron skillet, add 1 tbs of olive oil to the skillet while it is heating up.
Add the hamburger, red bell pepper and the onion soup mix to the skillet and brown. You can omit the onion soup if you are using the alternative Mushroom soup to make your gravy.
Once the hamburger, red bell paper and the onion soup is tender and brown, place in a colander to drain the extra fat off.
While the hamburger is draining, return the skillet to the fire to make the gravy. You will need 2 tbs of butter, sprinkle a 1 tbs of flour to brown, a little more if there is more butter than flour. After the flour and butter mixture has browned to your liking, add about 1 cup of water slowly to the mixture and whisk. Mixture should be just a little runny, but not a lot runny for you to add the hamburger mixture back into the skillet.
Let it cook until it thickens. While it is thickening; remember the potatoes. Mash them and add whatever ingredients you like to the potatoes to get them ready for the hamburger and gravy mixture.
Once everything is ready make a salad or serve with California veggies, broccoli, cauliflower, and carrots and you have a meal fit for a king.
Make sure you pour the hamburger mix over the mashed potatoes so you can lick your lips with pleasure after the first bite.
If you do not know how to make gravy the way I stated, you can open a can of low sodium cream of mushroom soup and brown it in the skillet and after it has browned to your desired color of brown, pour a can of water, using the can it came out of, and place the hamburger mixture in this and it will be just as delicious as the scratched version I mentioned above.