Review of last recipe (photo above) - After I finished making the crust, I realized I hadn't put in all the butter I should have (only half), but it still came out tasty.  I'm also not sure about the custard-y part either (it wasn't as custard-y as I imagined).   Something in my execution was off, but it tastes good, and sometimes that's all that matters.

TODAY'S RECIPE - BEEF CONTADINA
From an early Family Circle Magazine, which stopped publishing in 2006
     after 33 years.

Serves 6

1 1/2 lbs cube steak, cut into 1 1/2" pieces
1/2 tsp salt
1/4 tsp pepper
1/4 cup olive oil
8 small new potatoes (about 1 lb), unpeeled and cut into 1 1/2" cubes
2 medium sized garlic cloves, minced
1 large green pepper, cut into 1" pieces
1 large red pepper, cut into 1" pieces
1 large tomato, seeded and cut into 1" pieces
pinch of basil, marjoram and rosemary
2 tbsp chopped parsley

Season meat with salt and pepper and saute in oil in a large heavy skillet over high heat, turning often until brown on all sides.  Transfer meat with slotted spoon to bowl.

Add potatoes to skillet and saute 1 minute.  Lower heat to medium-low and saute, turning frequently, for 7 minutes, or until potatoes are browned.  Stir in garlic and saute 1 minute.  Add additional tablespoon of oil, if necessary.

Stir in green and red peppers and tomato chunks and saute 5 minutes longer, or until peppers are crisp-tender.

Return meat to the pan and sprinkle with the herbs (except parsley).  Toss to heat and then sprinkle with parsley before serving.