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beef calderetaIngredients

1.5 lbs. stewing beef, cut into 1.5" cubes
1/2 cup vinegar
6 whole peppercorn, crushed
3 tsp. cooking oil
2 tsp. salt
3 cloves garlic, crushed
1 onion, sliced
1/2 cup tomato sauce
1/2 cup hot water
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1 bay leaf
1 tsp. tabaso
1/2 tsp. MSG
1 tsp. sugar
3 tbsp. oil
1 small can peas (8 oz.)
2 oz. liver sausage or 3 oz. can liver spread

2 hard cooked eggs, sliced
1/4 cup stuffed olives


1. Marinate beef in a mixture of vinegar, peppercorn and garlic for 1 to 2 hours. Drain. Brown in hot oil a few pieces at a time. Set aside.

2. Saute onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet. Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to a simmer, cover and cook for 1.5 to 2 hours or until beef is tender.

3. Add red and green peppers and tabasco sauce. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes. Garnish with sliced hard boiled eggs and stuffed olives.

Variations: Use lamb, pork or chicken in place of beef, adjust cooking times.

Preparation time: 10 minutes (plus 1-2 hours marinating time)
Cooking time: 2 hours
Serves 4