BEEF CUBES MORCON STYLE

Ingredients:

1/2	kg	MONTEREY BEEF CUBES, cut into 1" cubes
1/4 (66.25 g)	cup	soy sauce
3/4	tsp	pepper
1/4	cup	MAGNOLIA BUTTERCUP
160	g	onions, chopped (1 cup)
3	cloves	garlic, minced (1 tbsp)
1 (50 g)	pc	green bell pepper, diced
1 (50 g)	pc	red bell pepper, diced
3	cups	water
1	pc	bay leaf (laurel)
2	tbsp	tomato paste
8	pc	PUREFOODS TENDER JUICY HOTDOG COCKTAIL, each piece cut into 2
1 (200 g)	pc	carrot, cubed
1/2 (99.6 g)	cup	sliced pickles
1 (85 g)	can	PUREFOODS LIVER SPREAD
1/2	tsp	iodized fine salt
2	pc	MAGNOLIA BROWN EGGS, hard-boiled then sliced

Procedure:

Marinate beef in soy sauce and 1/2 tsp pepper. Cover and chill in refrigerator for at least 30 minutes. Drain meat and reserve marinade.
Heat butter blend in a pan. Saute onions and garlic until tender and then add meat to brown. Add bell peppers, water, bay leaf, marinade and tomato paste. Bring to boil then simmer covered until beef is tender.
Add hotdogs, carrot, pickles, and liver spread. Let simmer for 10 minutes. Season with salt and remaining pepper. Garnish with boiled eggs just before serving.

Makes 5 servings.

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