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Ingredients:
| 2 | tbsp | cooking oil |
| 1/2 | cup | sliced onions |
| 6 | cloves | garlic, minced |
| 1 | tbsp | tomato paste |
| 1 | kg | MONTEREY BEEF ROUND or BEEF SHORT RIBS, cut into chunks |
| 2 | cups | water or amount enough to cover meat |
| 1 (85 g) | can | PUREFOODS LIVER SPREAD |
| 1 (60 g) | pc | green bell pepper, cut into thin strips |
| 1 (60 g) | pc | red bell pepper, cut into thin strips |
| 4 (20 g each) | pc | tomatoes, sliced |
| 2 | tbsp | soy sauce |
| 1/4 | cup | pitted green olives |
| 1 | pc | carrot, sliced thinly |
| 8 | pc | PUREFOODS TENDER JUICY HOTDOG JUMBO, each sliced in 4 diagonally |
| 5 | pc | potatoes, washed, boiled and mashed then seasoned with salt and pepper |
| 1/2 | cup | grated MAGNOLIA QUICKMELT CHEESE |
Procedure:
1. In a pressure cooker, heat oil and sauté onions, garlic and tomato paste. Add meat and sauté for 5 minutes.
2. Add water enough to cover meat. Cover and pressure cooker cook for 15 minutes. If not using a pressure cooker, cook beef covered for 1 hour or until meat is tender.
3. When meat is cooked, add the rest of the ingredients except mashed potatoes and cheese. Mix well. Bring to a boil then let simmer covered for another 10 – 15 minutes. Set aside.
4. Place mashed potatoes in the bottom of a baking dish. Arrange carrots on the sides of the baking dish. Add meat mixture in the center with some hotdogs on top. Sprinkle cheese and bake for 10 minutes or until cheese melts and becomes golden brown.
Makes 5 servings.
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