Beef Caldereta

Ingredients:

1/4 cup (60 ml) olive oil

6 cloves garlic, minced

2 medium onions, diced

11/2 cups (125 g) diced fresh tomatoes or 

one 14-oz (400-g) can peeled tomatoes

1 bell pepper, deseeded and thinly sliced

1 lb (500 g) beef sirloin, cubed

4 oz (125 g) beef liver, cubed

2–3 cups (500–750 ml) beef stock or 

1 teaspoon beef stock granules mixed with 2–3 cups (500–750 ml) hot water

1 tablespoon tomato paste

1 teaspoon freshly ground black pepper

1/2 cup (50 g) green olives

1–2 dill pickles, cubed

3–4 finger-length chilies (siling mahaba), sliced

1/2 cup (125 ml) whipping cream

1/2 cup (11/2 oz/50 g) grated Parmesan cheese

1 red bell pepper or pimento, cut into strips, to garnish (optional)

Procedures:

1 Heat the oil in a saucepan and stir-fry the garlic until golden brown, then stir-fry the onions until translucent. Add the tomatoes and bell pepper, and cook until they soften. Add the beef and liver, and stir-fry for a few minutes. When the liver is cooked, remove it from the saucepan and set aside in a small bowl.

2 Add the beef stock and tomato paste, and simmer over low heat until the beef is tender, about 45 minutes. Season with the pepper.

 

3 Add the olives, dill pickles and chilies. Mash the liver with a fork and return to the saucepan.

 

4 Cook until the sauce thickens, about 5 to 7 minutes, then add the cream and cheese, and mix well. Remove from the heat, transfer to a platter and garnish with the bell pepper or pimento strips.

Serves 4 

Preparation time: 30 mins 

Cooking time: 1 hour