110 g (4 oz) beef, minced
4 oz (100 g) pork, minced
3 tsp wine vinegar
1/2 tsp salt
Good grinding of black pepper
1/2 tsp brown sugar
1 tbsp cooking oil
1 small onion, finely grated
1 clove of garlic, crushed
1 green chilli, chopped
1 red pepper, deseeded and sliced
2 sticks of celery, finely chopped
1 beef stock cube
2 medium potatoes, peeled, cooked and cubed
12 stuffed olives, sliced
1 tbsp flaked almonds
1 tbsp raisins
400g (14oz) tin of peeled tomatoes
1 tbsp tomato puree (paste)
4 oz (100 g) pork, minced
3 tsp wine vinegar
1/2 tsp salt
Good grinding of black pepper
1/2 tsp brown sugar
1 tbsp cooking oil
1 small onion, finely grated
1 clove of garlic, crushed
1 green chilli, chopped
1 red pepper, deseeded and sliced
2 sticks of celery, finely chopped
1 beef stock cube
2 medium potatoes, peeled, cooked and cubed
12 stuffed olives, sliced
1 tbsp flaked almonds
1 tbsp raisins
400g (14oz) tin of peeled tomatoes
1 tbsp tomato puree (paste)
method
1. Mix the minced beef and pork together with the vinegar, salt, pepper and sugar.
2. Heat the oil and gently fry the onion, garlic, chilli, pepper and celery for 5 minutes.
3. Add the meat and stir over a fairly high heat for about 10 minutes until well browned.
4. Drain off as much surplus oil as possible, taking care to retain the meat juices.
5. Add all the remaining ingredients and cook gently for about 15 to 20 minutes, stirring occasionally until the liquids have been absorbed and the meat has dried out a little.
2. Heat the oil and gently fry the onion, garlic, chilli, pepper and celery for 5 minutes.
3. Add the meat and stir over a fairly high heat for about 10 minutes until well browned.
4. Drain off as much surplus oil as possible, taking care to retain the meat juices.
5. Add all the remaining ingredients and cook gently for about 15 to 20 minutes, stirring occasionally until the liquids have been absorbed and the meat has dried out a little.
serving amount
serves 4
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