2 pounds boneless beef shank meat, cut into medium chunks
1/4 cup oil
1/2 pound potatoes, peeled and diced
1/2 pound carrots, sliced
1 clove garlic, chopped
1 onion, chopped
1 (8-ounce) can tomato sauce
1 chorizo de Bilbao (Spanish sausage) or 1 (6-ounce) piece pepperoni,sliced
2 (4 3/4-ounce) cans liverwurst spread
1 small sweet red pepper, sliced
1 small green pepper, sliced
1 teaspoon soy sauce
1 teaspoon hot pepper sauce
12 Spanish olives
1 teaspoon MSG (optional)
Place beef in saucepan and add water to cover. Bring to boil and boil
until meat is tender, about 1 hour. Drain meat and reserve 1 cup broth.
Meanwhile, heat 2 tablespoons oil in medium skillet. Add potatoes and
carrots and cook, covered, over low heat, stirring occasionally, until
tender, about 15 minutes. Set aside.
Heat remaining 2 tablespoons oil in large deep skillet. Add garlic and
onion and cook until tender. Add tomato sauce, chorizo and liverwurst
spread. Bring to boil. Lower heat and simmer gently, covered, 20
minutes, stirring occasionally.
Add potatoes, carrots, red and green peppers, soy sauce, hot pepper
sauce and MSG. Stir in beef and reserved 1 cup broth. Cook, uncovered,
3 to 5 minutes, until pepper strips are tender-crisp. Turn into serving
dish and garnish with olives. Makes 6 servings.
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