BEEF MECHADO

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Photo Credits: lahatsarap.blogspot.com

INGREDIENTS

  • 1 kilo of beef cut into chunks
  • 1/8 – 1/4 kilo of pork fat cut into strips
  • 4 onions, peeled and quartered
  • 4 medium potatoes, quartered (optional: fried)
  • 1 medium sized carrot, sliced in 1/2″ sections
  • 2 red bell pepper, sliced
  • 2 cups beef stock or 2 bouillon beef cubes dissolved in water
  • 3 bay leaves (laurel leaves)
  • 1/4 cup vinegar or calamansi juice
  • 2 cups tomato sauce and 1/2 cup tomato paste
  • 1/2 cup soy sauce (or according to your taste)
  • salt & pepper to taste

PROCEDURE

  1. Cut a slice on the beef chunks and insert a pork strip in the middle (mitsa)
  2. In a casserole or sauce pan, combine the beef (with the pork strips in it), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
  3. Add the vinegar or calamansi juice and let boil for a minute
  4. Add the potatoes, onions, carrots, and bell pepper
  5. Let simmer until potatoes and carrots are cooked, stir occasionally to thicken sauce
ALSO SEE:  Crab Stuffed Mushrooms

Tip: Try frying the potatoes first before you add them in. I’ve done this many times and it even tastes better. You can also sauté the beef chunks in garlic and onions first before adding the tomato sauce, beef stock, etc. Try to experiment using spaghetti sauce (Italian or Sweet Blend) rather than plain tomato sauce.

Credits to: lahatsarap.blogspot.com