Ingredients
1
kilo of beef cut into chunks
1/8
kilo of pork fat cut into strips
4
onions, peeled and quartered
5
medium potatoes, quartered (optional: fried)
1
medium sized carrot, sliced in 1/2″ sections
2
red bell pepper, sliced
2
cups beef stock or 2 bouillon cubes dissolved in water
2
cups tomato sauce or 1/2 cup tomato paste
Directions
2.
1. Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
3.
2. In a casserole, combine the beef (with the fat), tomato sauce, soy sauce and beef stock. Bring to a boil and simmer until the beef is almost tender
4.
3. Add the vinegar and let boil for a minute or two
5.
4. Add the potatoes, onions, carrot, and bell pepper
6.
5. Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
7.
6. Serve hot with steamed rice
9.
* Pressure cook the beef with the beef stock for faster cooking time.
10.
* Fry the potatoes before adding to the casserole.
11.
* Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor
12.
* You can put bay leaves (laurel leaves) for added aroma.
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