Castillian Beef
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A mediterranean take on castillian beef, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 (16 oz.) can tomatoes
- 2 Tbsp. shortening
- 1 c. sliced onions
- 2 large cloves garlic, minced
- 1/4 tsp. black pepper
- 1 can tomato soup
- 1/4 c. Port wine
- 1 large green pepper
- 4 or 5 cube steaks
- 1/4 c. ripe olives
- 3 c. cooked rice
Method
Drain tomatoes.
Keep the juice. Cut up tomatoes.
Brown meat in grease. Add garlic and black pepper.
Cook until onions are tender. Blend in soup, wine and tomato juice.
Cook over low heat 30 minutes. Add green pepper, tomatoes and olives.
Cook, uncovered, 15 minutes or until done.
Stir occasionally. Serve over rice.
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