CALDERETA WITH CHEESE


Ingredients:

2 tbsp cooking oil
1 (100g) pc onion, sliced
6 cloves garlic, minced
200 grams tomatoes, sliced
1 kg MONTEREY BEEF ROUND or BEEF SHORT RIBS, cut in 2”x2” chunks
2 L water, enough to cover meat
1 (85g) can PUREFOODS LIVER SPREAD
2 cups tomato sauce
2 tbsp soy sauce
1/4 kg potatoes, cut into 2”x2” cubes
1/2 tsp iodized fine salt
1/4 tsp pepper
1/4 cup pitted green olives
1 (50g) pc green bell pepper, cut into 1 inch cubes
1 (50g) pc red bell pepper, cut into 1 inch cubes
1/2 cup grated MAGNOLIA CHEDDAR CHEESE or QUESO DE BOLA

Procedure:

  1. In a pot, heat oil and sauté onion, garlic and tomatoes.
  2. Add meat and sauté for 5 minutes. Add water enough to cover meat. Using low heat, cook covered for 1-1/2 hours or until meat is tender, stirring occasionally.
  3. Add liver spread, tomato sauce, soy sauce and potatoes. Bring to a boil then let simmer for more 10 more minutes, or until sauce thickens and potatoes are tender. Season with salt and pepper.
  4. Mix in olives, bell peppers and cheese. Cook for another minute.

Makes 6 servings.  

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