Caldereta

Ingredients for 4 servings:

• 500 g beef goulash
• ½ cup vinegar
• 6 peppercorns, crushed
• 3 cloves garlic, crushed
• 1 tbsp oil, neutral, for frying
• 1 large onion(s), diced
• 2 cup(s) tomatoes, pureed
• 1 cup(s) water, hot
• 1 bay leaf
• 2 tsp salt
• 1 tsp sugar
• ½ bell pepper(s), green, diced
• ½ red bell pepper(s), diced
• 100 g liver sausage
• 1 small can of peas
• 1 dashes Tabasco

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 4 hours 35 minutes

Filipino goulash

Marinate the beef in vinegar, crushed peppercorns, and garlic for 1-2 hours, then drain. Brown the beef all over in hot oil and remove. Then sauté the onions in the same pot and return the meat to the pot. Add the tomato sauce, bay leaf, salt, sugar, and hot water. Then simmer in a covered pot for 1.5-2 hours, or until the beef is tender. Add paprika and Tabasco and simmer for another 10 minutes. Add the liverwurst and peas and simmer for another 5 minutes. Serve with rice. Tip: You can also vary the dish by using other meats such as lamb or pork. I’ve also eaten this recipe with olives, carrots, and potatoes, among other things. My mother also liked to make the dish in a pressure cooker. I adopted this recipe from my mother.