Beef caldereta (beef stewed in tomato sauce)
4 Servings
Ingredients
| Quantity | 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 |
| Marinate beef in a mixture of lemon juice, | ||
Directions
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.