Recipe by Bert's Kitchen Witch
I have yet to try this one, but it is another one given to me on a recipe card. Sounds pretty good to me, so if someone else gets a chance to make this before I do, please let me know what you thought!
Top Review by Mary K. W.
This is a very interesting blend of flavors. Since I have no experience with Mediterranean food, I have no idea how authentic it tastes. For our personal tastes (and we all know we're all different), the cloves were a bit strong. I think we would have all liked it more if there had been less cloves. It's a very easy dish to prepare and since we have had rice a couple of times in the past week, I served it over buttered noodles.
- 2 lbs round steaks, cut into 1 inch cubes (buy tenderized)
- 2 tablespoons butter, melted
- 1 (12 ounce) can tomato paste
- 1⁄3 cup beef broth
- 1⁄3 cup red wine
- 1⁄4 cup red wine vinegar
- 1⁄2 cup black olives (sliced)
- 1 tablespoon light brown sugar
- 2 garlic cloves, minced
- 2 bay leaves (whole)
- 1⁄4 cup raisins
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
- 3 cups cooked rice
Directions See How It's Made
- Preheat oven to 375 degrees.
- Mix steak cubes and butter in a large bowl to cover steak with butter.
- Arrange steak cubes in a large baking dish.
- Mix together tomato paste, broth, wine and vinegar in mixing bowl.
- Stir in olives, brown sugar and garlic.
- Pour over steak cubes to coat.
- Arrange bay leaves over beef mixture.
- Sprinkle over with the raisins.
- Then sprinkle over all with the cinnamon and ground cloves.
- Cover tightly with foil.
- Bake for 45 minutes.
- Remove the bay leaves, and discard them.
- Arrange the hot cooked rice on a large serving platter and spoon the meat and sauce over.