BEEF KALDERETA

by Merle Salazar

Prep time: 10 to 15 minutes
Cooking time: 45 to 60 minutes

Serves: 4 to 6 as a main dish

5 lbs beef sirloin, cut in cubes bite size
6 clove garlic, minced

1 large onion

4 pieces of bay leaves

1 piece each of red yellow and green bell pepper

3 pieces of medium-size potato

1 small can of green pitted olives

1 small can of tomato sauce

1 small package of green peas

1 Mama Sita Kaldereta mix

4 tbsp butter

1/3 tsp pepper and 1/3 tsp salt

2 cup of beef stock or water

Cut sirloin beef in bite size cubes.

Chop garlic, slice onion and peppers.

Peel potato and cut in 4 pieces.

Put Kaldereta mix in a small bowl and add 1 cup of water and let the mix dissolve.

Heat butter in a large sauté pan over medium to high heat until melted.

Add beef cubes and heat until brown. Set aside the beef when brown.

Saute garlic in the pan until it becomes lightly brown in color.

Saute onion until it is tender.

Put the meat back and mix the meat with garlic and onion.
Add 1 cup of water and tomato sauce, cover the pan and simmer for 15 minutes, reducing heat to medium.

Add the dissolved Kaldereta mix in the pan and mix, simmer for about 20 minutes. Stir once in a while making sure the sauce coats the meat.

Add salt and pepper, season to your preferred taste.

Add bay leaves and all the potatoes and cook for about 5 minutes.

Add the peppers and green olives and cook for another 5 minutes.

Add the green peas and turn the heat off and leave the cover on for a minute

Serve hot with white steamed rice.