Recipe - Carne De Res Guisada En Jitomate

2 pound Beef chuck steak *
1 Bay leaf
1 cup Water
One fourth teaspoon Whole allspice
Salt
6 Peppercorns
4 Tomatoes peeled/1
Lb/small
14 teaspoon Sugar
1 Onion medium/quartered
12 To 15 green stuffed olives
1 Garlic clove large
1 teaspoon Capers
1 tablespoon 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 One half hour longer. Makes 4 to 6 servings. VARIATION: Add 1
large cut or sliced up or cubed cooked potato to meat during last One half hour of cooking
time. Ad Three fourths 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