Wash the bell pepper and char it over a flame.
Peel, wash, and cut the potatoes into chunks. Put into a pot of water just enough to cover it. Add salt and bring to a boil.
Take the pepper off the fire and put into a ziploc bag. Trim off the tough membrane and connecting tissue.
Scrape the pepper. Cut the stem part off. Then dice the peppers.
Fry the the trimmings in 2 tablespoons of butter and 1 tablespoon of olive oil. Season the beef with salt and pepper. When the trimmings are cooked chop into little pieces.
Sear the beef in the oil and butter mixture. Turn after 7 minutes. Check your potatoes if fork tender remove from heat and drain.
When both sides are seared on each side remove and place in a hot cast iron skillet. Turn to low heat turn every 7 minutes. Add pepper to the butter and oil mixture. Saut till tender. Dice the onion. Saut for 7 minutes.
Add the flour and another tablespoon of olive oil and 2 tablespoons of butter. Keep turning the beef.
Stir the flour well cook 7 minutes then add the beef broth. Stir often it will start thickening.
When all the bits/ goodies are off the bottom of pan add the red wine vinegar. Stir till thick as you like then remove from heat.
Drain the potatoes add butter and evaporated milk. Then whip them till nice and creamy.
The steak are to my desired doneness. Add mash to a plate make a crater and fill with gravy. Serve I hope you enjoy!!!
