- 1/4 cup olive oil
- 6 cloves garlic, minced
- 2 medium onions, diced
- 1 1/2 cups diced tomatoes
- 1 bell pepper, seeded and sliced
- 1 lb beef sirloin, cubed
- 4 oz beef liver, cubed
- 2-3 cups beef stock
- 1 tbs tomato paste
- 1 tsp pepper
- 1/2 cup green olives
- 1-2 dill pickles, cubed
- 3-4 red chilies, sliced
- 1/2 cup whipping cream
- 1/2 cup grated Parmesan cheese
Heat oil in a saucepan and stir-fry garlic until golden. Add onions, tomatoes, and bell pepper. Cook until softened, then add sirloin and liver. Stir-fry for a few minutes then remove from pan once cooked and set aside.
Add stock and tomato paste to saucepan and simmer over low heat for about 45 minutes. Season with pepper then add olives, pickles, and chilies.
Mash liver mixture with a fork and add to saucepan. Cook for about 6 minutes, then add cream and cheese. Mix well then remove from heat and serve hot.
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