Ingredients:

1. ½ kg each beef short ribs and round , cut into chunks
2. 3 Tbsp liver spread
3. 2 pc UFC Laurel
4. 1 can (400 g) UFC Whole Mushrooms , drained (reserve stock)
5. 2 pouches (200 g) UFC Ready Recipe Caldereta Sauce
6. ¼ cup pitted green olives
7. 1 can (425 g) UFC Young corn, drained (reserve stock)
8. 1 pc large red bell pepper , sliced
9. ¼ cup UFC Green Peas
10. 3 Tbsp grated cheese (optional)

MARINADE:

1. 2 Tbsp SILVER SWAN Cane Vinegar
2. 1 pc garlic, crushed
3. ½ tsp UFC Whole Pepper, cracked
4. 2 Tbsp SILVER SWAN Soy Sauce

PROCEDURE:

1. 1. Marinate beef for 1 hour in the refrigerator. Drain and reserve marinade. Brown meat pieces in Golden Fiesta Oil . Set aside.
2. 2. In the same pan, sauté garlic from marinade for 1 minute. Add beef, and liver spread, then sauté for 5 minutes.
3. 3. Add remaining marinade, mushroom stock, UFC Caldereta Sauce and ½ cup water. Cover and simmer over low heat for 1 hour or until beef is almost tender, stirring occasionally , adding more water if needed.
4. 4. Add olives,UFC Mushrooms, UFC Young Corn and bell peppers. Simmer for 10 minutes . Add UFC Green Peas and cheese. Allow to simmer . Serve.