1 kg chopped, preferably low fat
1 / 4 cup oil
1 ui, peeled and finely chopped
1 / 2 red or green pepper (to taste), chopped or grated
2 cloves of garlic, squeezed
4 tomatoes, peeled and seeded, troceaditos
1 teaspoon tomato paste
Salt, pepper and cumin to taste
Optional: a bay leaf
½ cup water
1
In a large saucepan heat oil and we fry the onions, garlic and pepper until lightly browned.
2
Add meat and cook for a few minutes, stirring occasionally.
3
Add a tomato, seasoning to taste, bay leaf, if desired, and tomato puree.
4
Stir well, add ½ cup water and cook on low heat and simmer until you have a good taste and dry (if necessary, add a little more water) for at least half an hour.
CategoryMeatCookingVenezuelan
Ingredients
1 kg chopped, preferably low fat
1 / 4 cup oil
1 ui, peeled and finely chopped
1 / 2 red or green pepper (to taste), chopped or grated
2 cloves of garlic, squeezed
4 tomatoes, peeled and seeded, troceaditos
1 teaspoon tomato paste
Salt, pepper and cumin to taste
Optional: a bay leaf
½ cup water