By Tom Gosse
3 lbs of flank steak (raw & cubed)
2 lbs (4 large) potatoes (cubed)
2 medium onions (diced)
2 tblspns seasoning salt
2 tblspns tony cacheries
2 tsps white pepper
1.5 cup milk
Cut potatoes into small cubes. Add onion and half of spices and cook over medium-high heat until potatoes are soft (20-30 minutes).
Season steak as if it was going on the grill (in addition to other spices added earlier and later). Cut steak into small cubes and brown. Drain fat.
Add meat and other half of spices and continue to cook until potatoes are browned (15 minutes).
Stir in milk, cover, and simmer for 15 minutes.