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Mead a Manu from Cuba recipe




Mead a Manu from Cuba recipe to enjoy


1 / 2 pound of meat for beef stew (y nity bap)

3 to 4 medium potatoes

1 medium onion

1 medium green pepper

2 tablespoons olive oil

1 clove garlic

1 bay leaf

1 tablespoon tomato paste

2 tablespoons red wine vinegar

2 teaspoons capers

5.7 green olives cut in two

Salt

Black pepper

2 cups water



How do

Xesporiazoume pepper and cut into pieces. Peel and cut onion. Saute in a skillet, pepper and onion for three minutes or less. Melt a tablespoon of tomato paste in a glass of water and add to pot along with the purified garlic, bay leaf, vinegar, the capers and olives. Boil with closed lid over medium heat for another three to four minutes. Add meat, water and salt and let it cook with closed lid for 20 minutes (meanwhile check whether the salt is as we want). Peel potatoes and cut them to size and boiled (after 20 minutes to go threw the meat) add to the saucepan, add pepper and continue cooking with lid closed for another 15 minutes. In the interim control if necessary and other water and stir now and then to prevent sticking.
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