Recipe - Picadinho

3 sl Bacon; cut into 1/4inch
Dice
1 lg White onion; coarsely
chopped
2 pound Tritip or rump steak; cut
into 1/2inch Cubes
3 lg Ripe tomatoes; peeled,
seeded, and Coarsely
Chopped
3 Preserved malagueta peppers;
minced (see Note)
1 teaspoon Liquid From Bottle Of
Malagueta Peppers
Three fourths teaspoon Salt
One half teaspoon Black pepper; freshly ground
One half cup Water
6 Green Onions (For Garnish);
dark green parts Only,
Sliced,

Heat a medium castiron and enamel casserole, or other heavy ovensafe pan
over mediumhigh heat. Cook the bacon until crisp, then add the onion. Stir
frequently for about 5 minutes, or until golden, taking care not to let it
burn. With a slotted spoon, transfer the mixture to a bowl. Let the fat in
the pan get very hot, and add the meat. Brown the meat, turning so that
each piece is evenly golden. Add the tomatoes and peppers and cook,
stirring frequently, for 2 minutes more. Add the malagueta liquid, salt,
black pepper, water, and bacononion mixture, and stir to mix. Reduce the
heat to low. Simmer for about 5 minutes, or until the sauce is thickened
and the meat is done to your liking. Do not overcook or the meat will
become tough. Spoon the stew into large, heated bowls and scatter green
onions over the top. Yield: 6