Ingredients
1/4
tsp ground black pepper
1
red bell pepper, seeded and cut in strips
28
oz can of tomatoes (drained)
1/4
cup chopped pimento stuffed olives
2
tbsp capers (rinsed so it does not come out too salty)
Directions
1.
Heat the oil in your pressure cooker.
2.
Add the beef (cut up in strips) for 4 minutes.
4.
Put the onion, pepper, carrot and garlic in the cooker.
6.
Add tomatoes, stock, oregano and sprinkle cinnamon, then add the beef with juices.
7.
Lock the pressure cooker.
10.
Release the pressure and put the stuff inside on a dish with a cover to keep warm (leave the juices in).
11.
Let the juices sit in the cooker for 5 minutes.
12.
Add olives and capers.
14.
Serve the meat over rice and pour the juices over it.
