Category: Beef

2 lb Beef chuck steak -- *

1 Bay leaf

1 cup Water

1/4 tsp Whole allspice

Salt

6 Peppercorns

4 Tomatoes -- peeled/1

Lb/small

14 tsp Sugar

1 Onion -- medium/quartered

12 To 15 green stuffed olives

1 Garlic clove -- large

1 tsp Capers

1 tbsp Vegetable oil

Salt

* Or rump roast (Beef Stewed With Tomatoes) Cut meat in 1" X 1/4" slices. Place in a large saucepan. Add water and salt to taste. Bring to a boil; reduce heat. Cover and simmer 1 hour. Combine tomatoes, onion and garlic in blender or food processor. Blend until pureed. Heat oil in a medium saucepan. Add tomato puree, bay leaf, allspice, peppercorns and sugar. Bring to a boil; reduce heat. Simmer uncovered 15 minutes. Add hot tomato puree, olives, capers and salt to taste to beef. Cover and simmer 1 hour. Uncover and simmer 1/2 hour longer. Makes 4 to 6 servings. VARIATION: Add 1 large sliced or cubed cooked potato to meat during last 1/2 hour of cooking time. Ad 3/4 cup canned or frozen peas during last 7 minutes of cooking. SOURCE: Mexican Cookery, by Barbara Hansen, c1988



Recipe By :



From: Western Mexican Cookbook



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip