Title: Carne De Res Guisada En Jitomate
Categories: Beef, Mexican, Breads, Muffins & r
Yield: 4 Servings

2 lb Beef chuck steak -- *
1 Bay leaf
1 c Water
1/4 ts Whole allspice
Salt
6 Peppercorns
4 Tomatoes -- peeled/1
Lb/small
14 ts Sugar
1 Onion -- medium/quartered
12 To 15 green stuffed olives
1 Garlic clove -- large
1 ts Capers
1 tb 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 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.
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