- 2 lbs beef
- 1 cup of milk
- 2/3 cup chopped onion
- 1 tbsp minced garlic
- Green bell pepper strips
- 1 can of 2.7 oz liver spread or liver pate
- 2/3 cup Velveeta cheese
- 1/2 cup soy sauce
- 1 can of 8 oz tomato sauce
- Ground black pepper to taste
- Dried or fresh red chili pepper to taste
- 3 to 4 tbsp of cooking oil
- Enough water to cover everything in the saucepan
Procedure:
- Put all the ingredients in the saucepan EXCEPT for the cooking oil and red chili peppers.
- Cover the saucepan and simmer it on very low heat until the meat is tender. Stir it constantly.
- If the meat is already tender and the sauce is still pretty thin, simmer it uncovered.
- When the sauce thickens up, remove the meat and set aside.
- Remove the sauce from the saucepan and set aside.
- Heat some cooking oil in the same saucepan.
- Put the meat back in the saucepan and let it fry for 5 minutes on low heat.
- Put desired amount of sauce in the saucepan.
- Put some red chili pepper and let it cook until you reached the desired consistency of the sauce.
- Serve with rice or potatoes.
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