INGREDIENTS

1. 2 tablespoons Golden Fiesta Canola Oil
2. 1½ tablespoons Garlic, minced
3. 1 piece Onion, chopped
4. 2 pieces Chorizo Bilbao, sliced
5. ½ cup Green olives
6. 500 grams Beef chuck, cut into 2-inch cubes
7. 2 tablespoons Liver spread
8. 1 cup UFC Tomato Sauce Filipino Style
9. 4 cups Water
10. 1 cup Peeled potatoes, peeled and cubed
11. 1 piece Carrot, peeled and cubed
12. ¼ cup UFC Green peas
13. ¼ cup Grated cheese
14. 1½ tablespoons or 1 sachet Liquid Seasoning
15. 1 piece Red bell pepper, seeded and chopped

PREPARATION

• 1. Heat Golden Fiesta Canola Oil, and sauté garlic, onions and chorizo until onions are translucent.
• 2. Add green olives, beef and liver spread.
• 3. Add UFC Tomato Sauce Filipino Style and water. Cover and simmer over low heat for 1 hour or until meat is tender (or pressure cook for 35 minutes)
• 4. Stir in potatoes, carrots, green peas, cheese, Liquid Seasoning, bell pepper and simmer covered for about 15 minutes, until potatoes are cooked.