Recipe by ciao
This meat stew is delicious and easy. A nice change of pace, and it makes the house smell so good. Serve with rice and a salad, or crusty bread. From a Goya cookbook--Best of the Americas-Carribean.
- 1133.98 g flank steaks, cut in 4 x 5 inch strips
- all purpose adobo seasoning
- 44.37 ml olive oil
- 6 clove garlic, minced
- 591.47 ml finely diced onions
- 354.88 ml finely diced green peppers
- 1.23 ml ground black pepper
- 226.79 g canspanish style tomato sauce (such as Goya)
- 170.09 g jar sofrito sauce (such as Goya)
- 709.77 ml water
- 1 packet sazon goya with coriander and annatto (again, such as Goya)
- 1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
- 28.34 g jar capers, rinsed
- 10 large pimento-stuffed green olives, sliced
Directions See How It's Made
- Season steak with Adobo.
- In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
- Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
- Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
- Stir in the sofrito, water, sazon and bouillon and bring to a boil.
- Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
- Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
- This should take about 1-1/2 hours.
- You can add more water 1/4 cup at a time if the sauce gets too dry.
- To serve, shred the meat with 2 forks and mix back into sauce.