| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | lg | Onion; chopped |
| 1 | lg | Green pepper; chopped |
| 1 | Clove garlic; minced | |
| 1/4 | c | Vegetable or olive oil |
| 1 | cn | (28 oz) tomatoes |
| 3 | c | Finely diced cooked beef |
| 2 | tb | Raisins |
| 1 | c | Dry red wine |
| 1/4 | c | Water |
| 1 | ts | Salt |
| 1 | Bay leaf | |
| 1/4 | ts | Ground cloves |
| 1/4 | c | Sliced green olives |
INSTRUCTIONS
Exported from What's Cooking in Ecuador Saute onion, green pepper and garlic in hot oil until soft; stir in tomatoes; simmer 5 minutes. Stir in diced beef and raisins. In a 10-cup casserole combine the meat mixture with wine, water, salt, bay leaf and cloves; cover casserole. Bake in a 325 F oven for about 1 hour. Stir in olives. Serve over rice. Serves 8. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Yolanda de Ortega" <yillingw@gye.satnet.net> on Sep 13, 1997
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