Lynn's Carne De Res Guisada En Jitomate
2 lb beef chuck steak -- *
1 bay leaf
1 cup water
1/4 tsp whole allspice
1 salt
6 peppercorns
4 tomatoes -- peeled/1
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
1 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
There are no shortcuts to any place worth going.
- Beverly Sills