1 Pound, pared and thinly sliced (3 Medium Pieces)
Thinly sliced onion
1⁄2 Cup (8 tbs)
Finely chopped green pepper
3⁄4 Cup (12 tbs)
Canned beef gravy
14 3⁄4 Ounce (1 Can)
Crumble ground chuck into 2qt. glass casserole.
Cover and microwave at high setting 5 minutes, or until meat loses its pink color, stirring after 3 minutes.
Pour off excess fat.
Season meat with marjoram, salt and pepper.
Arrange one half of the potato slices on top of meat.
Top with onion, green pepper and remaining potatoes.
Pour gravy overall.
Cover and microwave at high setting 15 minutes, or until potatoes are tender, rotating dish onequarter turn every 5 minutes.
Let stand on wooden board or heatproof surface, covered, 5 minutes before serving.