Beef Caldereta (Beef Stewed In Tomato Sauce) Recipe

Ingredients


YIELD 6 SERVINGS

2 lb beef sirloin, cut into serving pieces
2 each tb lemon juice
1/2 tsp black peppercorns, cracked
3 each garlic cloves, minced
1/2 tsp salt or to taste
2 each tb olive oil
1 medium onion, chopped
1 medium tomato, chopped
1 each tb tomato paste
2 cup water
1 each bay leaf
1/2 cup green olives, drained
1/2 cup sweet red pepper, sliced 2 chili pepper; o
1 marinate beef in a mixture of lemon, juice,


Directions

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.


Servings: 4 servings

 

 

Beef Caldereta (Beef Stewed In Tomato Sauce) Recipe brought to you by Recipe Ideas


Categories: Beef; Beef Stew; Meat; Sauce; Soup


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As our culinary historical trip moves to more modern times we find two books dating from the 14th Century : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that appears on menues today, but rather accounts of the types of meals enjoyed by the upper classes of that time.

By the arrival of the twentieth century, cookbooks were starting to become popular due to higher levels of literacy, more free time and disposable income.

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