Prep 30 mins
Cook 30 mins
For a few years, before the war, my friend's father worked as a professional painter & wallpaperer, assisting a fellow of Russian descent in these endeavors, which took them to the houses of Hollywood's elite. The Russian was a little erratic in producing paychecks, but made up for this (to an extent) by cooking beautiful feasts for my friend's parents occasionally. This is one of his recipes, and a perfect one it is: very few ingredients, fast to put together, and a complete meal along with some good bread. Oh, and by the way: we have no idea why it's called Filipino Stew.
- 1 1⁄2 lbs beef
- 3 leeks
- 1 1⁄2 lbs zucchini, trimmed, quartered lengthwise & sliced in 1/2-inch pieces
- 2 -3 large tomatoes, in 1/2-inch dice
- Note: Salt and pepper can be added to each ingredient to taste as it cooks.
- Trim the fat off the beef and cut it into 3/4-inch cubes.
- Wash all vegetables thoroughly (especially the leeks).
- Trim the leeks and slice into inch-long pieces.
- Trim and quarter the zucchini lengthwise, then slice them into half-inch pieces.
- Dice the tomatoes into half-inch chunks.
- Melt 2 T. butter in a large skillet. Sauté leeks until almost tender. Remove.
- Brown the steak cubes in the skillet.
- Add the leeks and a small amount of water (just enough to keep it from sticking). Cook about 5 minutes.
- Add the diced squash, spreading it over the top of the steak and leeks. Cover and cook for about 10 minutes, until the squash is barely tender.
- Spread the diced tomatoes over the squash, cover and cook another 5 minutes. Serve hot, with bread if you want.