Yield: 1 Servings
|1 large||Onion; chopped|
|1 large||Green pepper; chopped|
|1||Clove garlic; minced|
|¼ cup||Vegetable or olive oil|
|1 can||(28 oz) tomatoes|
|3 cups||Finely diced cooked beef|
|1 cup||Dry red wine|
|¼ teaspoon||Ground cloves|
|¼ cup||Sliced green olives|
Exported from What's Cooking in Ecuador Saute onion, green pepper and garlic in hot oil until soft; stir in tomatoes; simmer 5 minutes. Stir in diced beef and raisins.
In a 10-cup casserole combine the meat mixture with wine, water, salt, bay leaf and cloves; cover casserole.
Bake in a 325 F oven for about 1 hour. Stir in olives. Serve over rice.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Yolanda de Ortega" <yillingw@...> on Sep 13, 1997