| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cuban |
Meats, Main dish, Cuban |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Round beef, already stewed |
| 1/3 |
c |
Oil |
| 1 |
|
Onion |
| 2 |
|
Cloves garlic |
| 1 |
|
Green pepper |
| 1 |
cn |
Tomato sauce |
| 1 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Dry wine |
| 1 |
cn |
Red peppers |
|
|
by Raquel Rabade Roque |
INSTRUCTIONS
Cook the beef in stew or soup until it falls apart. String the beef. Slice
onion and green pepper. Crush garlic and fry in hot oil with onion. Add
green pepper and fry a little more. Add remaining ingredients, cover and
cook over low heat for 15 or 20 minutes stirring occasionally to avoid
sticking. The red pepper may be added now or used to decorate. Serve with
rice or salad.
This recipe from: The Cuban Flavor - A CookBook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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