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:
Makes 6 servings.
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