one of the best Filipino dishes, tons of flavor
Rub salt and pepper onto the beef; set aside.
Heat the vegetable oil in a frying pan (skillet) over medium heat; cook the diced onion and garlic in the hot oil until softened, this should take about 5 minutes or so. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix a tablespoon of corn flour and a teaspoon water together and stir into the sauce to thicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 721 | ||
Calories from Fat: 589 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.4g | 87 % | |
Saturated Fat 39.3g | 197 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 163.3mg | 50 % | |
Sodium 685.6mg | 24 % | |
Potassium 847.2mg | 22 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 28.8g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 721
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