Beef caldereta (beef stewed in tomato sauce)

Yield: 4 Servings

Measure Ingredient
2 pounds Beef sirloin; cut into serving pieces
2 eaches Tb Lemon juice
½ teaspoon Black peppercorns; cracked
3 eaches Garlic cloves; minced
½ teaspoon Salt or to taste
2 eaches Tb Olive oil
1 medium Onion; chopped
1 medium Tomato; chopped
1 each Tb Tomato paste
2 cups Water
1 each Bay leaf
½ cup Green olives; drained
½ cup Sweet red pepper; sliced 2 chili pepper; optional
\N \N Marinate beef in a mixture of lemon juice,

YIELD: 6 SERVINGS

peppercorns, salt and garlic for 2 hours in the refrigerator. In a deep non-stick pan over medium high heat, fry beef pieces in 1 tablespoon olive oil until browned. Set aside. In the same pan over medium heat, saute onion in 1 tbsp. olive oil for 1 minute. Add beef pieces, tomato, tomato paste, water, sugar, bay leaf and a little salt. Cover pan, bring to a boil, then simmer over medium low heat for 1 hour or more until meat is tender. Stir occasionally. Add a little water if more sauce is preferred. Add green olives. Correct seasoning to taste. Turn of heat. Add sweet red pepper slices last and cover for 1-2 minutes. Serve warm with steamed rice. Tip: You may use a dash of hot dried chili peppers in place of the fresh chili.

Add more if you wan an extra hot dish. Serves 4-6.

Similar recipes