Beef Kaldereta Spaghetti

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1/2 k. of stewing beef, cut into 1/4″ slices
2 large onions
4 tomatoes
2 bell peppers
1 sweet skinless pimiento (canned)
1 tbsp. of finely minced garlic
1 bay leaf
1 hot chili pepper, crushed
2 tbsp. of butter or margarine
1 tbsp. of sugar
salt and pepper
2 tbsp. of liver spread (canned)
2 tbsp. of olive oil
225 g. of spaghetti

How to :

Cook the spaghetti according to package directions. Drain well and keep warm.

Cut the beef slices into 1″ x 2″ strips. Season with salt and pepper. Finely chop the onions, tomatoes, bell peppers and pimiento.

Heat the olive oil and butter or margarine in a heavy skillet. Pan-fry the beef strips until the edges start to brown. Add the garlic, onions, tomatoes, bell peppers, chili pepper, pimiento, bay leaf, tomato paste, and 1 c. of water. Season with salt, pepper and sugar. Bring to a boil, cover, lower the heat and simmer until beef is very tender (about 1 hour). Liquid should be reduced by half and sauce should be a little thick. Add the liver spread and adjust seasonings.

Add the cooked pasta to the skillet and toss until the pasta has absorbed most of the liquid. Serve hot with grated cheese on the side.

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June 30, 2003  Print This Post   
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Comments

One Response to “Beef Kaldereta Spaghetti”
  1. Shiela says:
    January 26, 2008 at 12:33 am

    hi connie…. this seems to be a stupid question, but.. what is the difference between pimiento and bell pepper?

    Reply
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