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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This recipe is from a Maracaibo, Venezuela restaurant. Ingredients:
5 slices bacon, cut into small pieces |
1 lb round steak |
1/4 cup flour |
3/4 cup cooked ham, cubed |
2 1/2 ounces chorizo sausage, halved lengthwise then sliced 1/2-inch thick |
1 (4 ounce) package pepperoni, sliced |
1 (15 ounce) can tomatoes, chopped |
1/2 cup green pepper, chopped |
1/4 cup celery, chopped |
1 cup beef broth |
1/4 cup sherry wine |
1 1/2 teaspoons cilantro, minced |
1 1/2 teaspoons steak sauce (a1 sauce preferred) |
1 1/2 teaspoons worcestershire sauce |
1/4 teaspoon dry mustard |
1/8 teaspoon ground cloves |
1 1/2 cups potatoes, peeled cubed |
1 cup white pearl onion |
1/2 cup carrot, sliced |
1 cup frozen peas |
Directions:
1. In a dutch oven, cook bacon until crispy. Set aside but reserve drippings.
2. Trim fatty edges from round steak and then cube steak into 1 inch pieces. Toss beef meat with flour to coat.
3. Brown beef in the drippings. Drain fat and then stir in next 13 ingredients. Bring to a boil then reduce heat.
4. Cover and simmer for 1 hour. Add potatoes, onions and carrots. Cover and cook for 35 more minutes. Stir in the peas the last 5 minutes.
5. Sprinkle with bacon.
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