Caldereta

• 1/2 k. pierna corta (beef round)
• 1/4 c. vinegar
• 10 pieces peppercorn, crushed
• 1 tsp. salt
• 2 cloves garlic, crushed
• 1/4 c. cooking oil
• dash of hot sauce
• 1 c. onion, sliced
• 1/2 c. tomato sauce
• 1 1/2 to 2 c. boiling water
• 1 c. red or green pepper, cut in strips
• 1 piece laurel or bay leaf
• 1/3 c. liver spread

1. Marinate beef in mixture of vinegar, peppercorn, salt and crushed garlic for 1 1/2 to 2 hours.
2. Fry pieces of beef in cooking oil.
3. Add onions and saute until tender.
4. Pour in tomato sauce and boiling water.
5. Add the green pepper, bay leaf and hot sauce, as desired.
6. Cover and simmer until meat is tender.
7. Blend in liver spread.
8. Cook 5 minutes more.
9. Serves 5.

pierna, vinegar, peppercorn, salt, garlic, cooking oil, hot sauce, onion, tomato sauce, boiling water, red, bay leaf, spread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354247 (may not work)