Picadinho

• 3 bacon slices cut 1/4" dice
• 1 white onion coarsely chopped
• 2 pounds rump steak or Strip, cut 1/2" cubes
• 3 tomatoes lrg Ripe, peeled, seeded, and coarsely chopped
• 3 peppers Preserved malagueta, minced
• 1 teaspoon liquid from the malagueta peppers
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup water
• 6 green onions dark green parts only sliced, for g

1. Heat a medium cast-iron or enamel casserole, or other heavy oven safe pan over medium-high heat. Cook the bacon until crisp, then add the onion. Stir frequently for about 5 minutes, or until golden, taking care not to let it burn. With a slotted spoon, transfer the mixture to a bowl.
2. Let the fat in the pan get very hot, and add the meat. Brown the meat, turning so that each piece is evenly golden. Add the tomatoes and peppers and cook, stirring frequently, for 2 minutes more. Add the malagueta liquid, salt, black pepper, water, and bacon-onion mixture, and stir to mix. Reduce the heat to low. Simmer for about 5 minutes, or until the sauce is thickened and the meat is done to your liking. Do not overcook or the meat will become tough.
3. Spoon the stew into large, heated bowls and scatter green onions over the top.

bacon, white onion, rump steak, tomatoes, peppers, liquid from, salt, freshly ground black pepper, water, green onions

Taken from www.yummly.com/recipe/Picadinho-1670890 (may not work)