Ingredients
- 2 Pounds of Cube Steak (cut into small cubes)
- 3 Cloves of Fresh Garlic
- ½ White/Yellow Onion (Diced)
- ½ Sweet Pepper (Diced)
- 2- 29 Ounce Cans of Goya Pink Beans in Sauce
- 1- 8 Ounce Can of Goya Seasoned Tomato Sauce
- 1 Packet of Goya Sazon Cilantro and Tomato Seasoning
- 3 Tablespoons of Goya Sofrito
- 3 Tablespoons of Goya Recaito
- 1 1/2 Cups of Beef Broth
- 2 Beef Bullion Cubes
- 1 Tablespoon of Olive Oil
- 1 Bunch of Fresh Cilantro
Instructions
- In a cast-iron pot add olive oil and turn heat to medium-high
- Add cube steak pieces to the pot and cook for 3 minutes
- Add onion, garlic, pepper, and Sazon (seasoning) packet to the steak mixture, reduce heat to medium, stir frequently for another 4-5 minutes.
- Add tomato sauce and both types of sofrito(s) and continue to cook for another 10 minutes
- Add the beef broth, pink beans with sauce to the pot, reduce heat to low, and simmer for 3 hours. Make sure to stir the pot every 20 minutes so that the beans don’t stick and burn to the bottom.
- 15 minutes prior to serving add your fresh chopped cilantro and mix in
- Serve over your favorite rice