Ingredients:
1 | kg | MONTEREY BEEF SIRLOIN (cut into 2x1 inch chunks) or SHORT RIBS (cut into 2x2 inch chunks) |
2 | tbsp | cooking oil |
1 (80 g) | pc | onion, sliced |
6 | cloves | garlic, minced |
1(2 pc) | cup | tomatoes, sliced |
2 | cups | water enough to cover meat |
2 | cups | tomato sauce |
1/4 | cup | soy sauce |
1 (85 g) | can | PUREFOODS LIVER SPREAD |
1 (80 g) | pc | green bell pepper, cut into 1 inch cubes |
1 (80 g) | pc | red bell pepper, cut into 1 inch cubes |
1/4 | cup | pitted green olives, halved if using big pieces |
2 (400 g) | pc | potatoes, cut into chunks |
1/4 | cup | grated MAGNOLIA QUESO DE BOLA |
Procedure:
Makes 6 servings
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