| 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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