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Beef Calderata

Nora Daza, revised

  • beef with a little fat
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 1 cup bell peppers cut into strips
  • 1 cup tomato sauce
  • 1/2 cup tomato paste
  • 2/3 cup liver spread
  • 1 cup grated cheese (or use cheese spread)
  • 1 cup unsweetened pineapple juice
  • 2 cups beef broth (1 beef cube dissolved in hot water)
  • tabasco sauce
  • bay leaf, 3 large pieces
  • salt, peppercorns
  • mushroom, potatoes and carrots

Boil the beef (until tender) in the beef broth and pineapple juice, with the onion and a dash of salt and about 20 pcs of peppercorn.  Saute garlic, when almost brown, add the beef.  Add the tomato sauce and tomato paste.  Allow to simmer for 10 minutes.  Add the bay leaf, bellpeppers, carrots, mushroom, and potatoes. If the sauce is too thick, add water.  When the potatoes and carrots are cooked, add the liver spread and cheese.  If you wish, you can add tabasco sauce.  Season to taste.

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