Beef Caldereta

1 kl. beef sirloin
1/2 kl chicken liver
olive oil, about 5 tbsp
2 tbsp, chopped garlic
4 tomatoes, chopped (seeds removed)
4 tbsp vinegar
4 tbsp soy sauce
2 pcs bay leaf (I used dried)
1 small pack of tomato paste
5 medium-sized potatoes, cubed
2 bell peppers, cubed
pickles
grated cheese
3 pcs, chili pepeprs chopped

Inspired by the recipe posted by Connie Veneracion at her site.

1. Season the beef with salt and pepper and then brown them in olive oil.

2. In the same oil, sautée garlic then add the tomatoes. When the tomatoes are already mashed, add the browned beef.

3. Add 4 tablespoons of soy sauce and vinegar; as well as the pieces of dried bay leaf. Allow the mixture to simmer a few minutes so that the acidity of the vinegar would dissolve (or evaporate).

4. Add the tomato paste.

6. Add water that is just enough to simmer the beef into.

7. Cook the entire mixture over low heat in about two hours with occasional stirring as to avoid burning the bottom of the pan.

8. In a separate pan, boil the chicken liver in a small amount of water. Boil for just a few minutes (about 3 - 5minutes). Then put the liver with a small amount of water at a food processor and grind. The resulting mixture should be thick with coarsely chopped liver. (you can alter the consistency to finely chopped depending on your preference)

8. When beef is tender, add the potatoes, bell pepper, pickles, grated cheese and the liver mixture.

9. Simmer for an additional of ten minutes.

10. Season more if necessary. If the potatoes are tender, then it should be done.