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Categories:
butter tomato paste beef broth red wine red wine vinegar black olives light brown sugar garlic bay leaves raisins cinnamon ground cloves rice
Viewed: 300 - Published at: 6 years agoIngredients
- 2 lbs round steaks, cut into 1 inch cubes (buy tenderized)
- 2 tablespoons butter, melted
- 1 (12 ounce) can tomato paste
- 1/3 cup beef broth
- 1/3 cup red wine
- 1/4 cup red wine vinegar
- 1/2 cup black olives (sliced)
- 1 tablespoon light brown sugar
- 2 garlic cloves, minced
- 2 bay leaves (whole)
- 1/4 cup raisins
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3 cups cooked rice
Method
- Preheat oven to 375 degrees.
- Mix steak cubes and butter in a large bowl to cover steak with butter.
- Arrange steak cubes in a large baking dish.
- Mix together tomato paste, broth, wine and vinegar in mixing bowl.
- Stir in olives, brown sugar and garlic.
- Pour over steak cubes to coat.
- Arrange bay leaves over beef mixture.
- Sprinkle over with the raisins.
- Then sprinkle over all with the cinnamon and ground cloves.
- Cover tightly with foil.
- Bake for 45 minutes.
- Remove the bay leaves, and discard them.
- Arrange the hot cooked rice on a large serving platter and spoon the meat and sauce over.
