Beef Caldereta

This dish is one of my favourite beef recipes, it is a tasty blend of veges & oh-so tender meat :) It is a stew and goes perfectly well with any side dish. This isn't cooked the traditional way, as is typical of me- I do tend to tweak recipes to my taste, however, it is absolutely delicious.

It is as good as it looks too and this is one recipe that won't disappoint, enough said- try it!





INGREDIENTS:

500 gm. rump steak, cut into strips or small chunks

3 ripe tomatoes, chopped

tomato paste 3-4 tbsp.

4 cloves of garlic minced 

2 medium white onion, quartered

potatoes & carrots, cut into chunks

3/4 c of baby peas

1/2 of red & green bellpepper (capsicum), cut into strips

dark soy sauce, 1/4 c

dash of salt, black ground pepper

1 beef bouillon dissolved in 3 c of water

black peppercorns

button mushrooms, halved

grated cheese 1/4 c

cream, 3 tbsp.

*liver pate, 3 tbsp. (optional, I tend to omit this)





HOW TO:

1. Over medium heat, saute' garlic, peppercorns & onion in olive oil & a dollop of butter/margarine.

2. Add in tomatoes, cook til softened and add beef. Season straightaway with soy sauce, salt & pepper. Saute' a bit more.

3. Add in water-bouillon mixture, tomato paste and cover, simmer for 30 minutes. 

4. Add in potatoes and carrots. Let simmer til cooked. The stock would have reduced a bit by this time. Lower heat.

*just add in another half cup of water & adjust seasoning if needed.

5. Once beef is tender, add in the cream, stir in cheese and pate (if using), and add in the capsicum, mushrooms & baby peas. Turn off heat, as the heat will cook these.

The smell of your kitchen would be heavenly by now, LOL... anyway it goes perfectly well with a side dish of mashed potato, bread or steamed white rice- oohhh, yum!

Enjoy :)