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(Braised Beef with Liver Sauce)
- 1-1/2 lbs. stewing beef, cut into 1-1/2" cubes
- 1/2 cup vinegar
- 6 whole peppercorn, crushed
- 3 tsp. cooking oil
- 2 tsp. salt
- 3 cloves garlic, crushed
- 1 onion, sliced
- 1/2 cup tomato sauce
- 1/2 cup hot water
- 1/2 green pepper, cut into strips
- 1/2 red pepper, cut into strips
- 1 bay leaf
- 1 tsp. Tabasco
- 1/2 tsp. MSG
- 1 tsp. sugar
- 3 tbsp. oil
- 1 small can peas (8 oz.)
- 2 oz. liver sausage or 3 oz. can liver spread
Garnishes: (oprional)
2 hard cooked eggs, sliced
1/4 cup stuffed olives or grated cheese
Preparation:⇣⤵️
- Marinate beef in a mixture of vinegar, peppercorn and garlic for 1-2 hours. Drain. Brown in hot oil a few pieces at a time. Set aside.
- Sauté onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet.
- Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to a simmer, cover and cook for 1-1/2 to 2 hours or until beef is tender.
- Add red and green peppers and Tabasco sauce.
- Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes.
- Garnish with sliced hard boiled eggs and stuffed olives or grated cheese
Variations: Use lamb, pork or chicken in place of beef, adjust cooking times.
Preparation time: 10 minutes (plus 1-2 hours marinating time)
Cooking time: 2 hours
Serves 4