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What You Need:
(To Serve: 4)
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2 pounds lean stewing beef, cut into thin slices
1 teaspoon salt
3 tablespoons oil
1 onion, finely chopped
3 cloves garlic, minced
3 large tomatoes, peeled and chopped
1 sweet red or green pepper, chopped
12 pimiento-stuffed olives
¼ teaspoon ground cloves
2 teaspoons wine vinegar
¾ cup raisins
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Translate this recipe:
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| How To Cook: |
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1. Cook the meat, salt, and oil in a casserole just until the meat has lost its pinkness, stirring often. Remove the meat and set aside.
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2. Add the onion, cloves, garlic, tomatoes, and peppers and cook, covered, 4 minutes, stirring once.
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3. Add the olives, vinegar and raisins. Cook 3 minutes more, covered.
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4. Stir in the beef and cook, covered, until heated through. Serve over rice.
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TIP:
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For a tenderer dish, use steak in place of the stew meat. If you have a microwave oven with multiple cooking powers, the meat can be slow-cooked until tender.
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