1 kg beef (brisket, short ribs or boneless shanks)
1/4 kg white onions, finely chopped
400 g Doña Elena Canned Diced tomatoes
1/3 cup garlic, minced
2 pieces bell peppers, finely chopped
2 pieces bell peppers, strips for garnish
1/2 cup tomato paste
1 piece bay leaf
salt to taste
4 tbsps Doña Elena Pure olive oil
1/4 kilo chicken livers
4 pieces potatoes, diced
12 pieces Doña Elena Green & Black Pitted Olives
3/4 cup green peas
2 pcss red chili peppers
Parsley, chopped for garnish
Cooking oil for frying the potatoes
Heat the olive oil in a heavy sauce pan. Over high heat, brown the beef chunks. Add the garlic, onions, tomatoes, bay leaf, chili peppers and chopped bell peppers. Cook until the vegetables are soft. Season with salt.
Add the tomato paste. Pour in about 1-2 cups of water, stir well and bring to a boil. Lower the heat, cover and simmer for two hours or until the meat are tender. Stir occasionally during cooking. If the sauce becomes too dry before the meat is cooked, add more water, about half a cup at a time.
While the beef simmers, prepare the potatoes. Wash, peel and cut them into wedges. Heat about 2 cups of cooking oil in a skillet. When smoking, add the potato wedges and cook until golden. Drain on paper towels.
Boil the chicken livers with a little water. When cooked, mash with a fork or pass through the blender or food processor. Adding a little liquid will make the process easier.
When the beef is cooked, add the fried potatoes, peas, olives, wedges of bell pepper and mashed liver. Simmer for 5 minutes. Adjust the seasonings. Add the chopped parsley and simmer for another minute.