Peruvian Beef Recipe (With tips on Vegetarian Options)

This was inspired by a little Peruvian place that sadly has gone out of business, it was a delightful hovel. Stuck in a hole in the wall in between a Laundromat with only half of the machines working that smelled disturbingly of radishes and feet, and a used electronics shop, should you be in the mood for a black and white television in an imitation wood case or a radio that only picks up radio Tuktayuktuq on rainy Tuesday afternoons.

On warm days they would put out a rather mildew ridden plastic table and chairs, with the type of street theater that one can only get in the city that once was, or thought it should be: Crack hounds, peddlers, pushers, women of negotiable affection, over-caffeinated slumming yuppies, and of course the worst, most vile, disgraceful monsters that the very depths of the cesspits of hell has ever spewed forth; I am talking of course about Mimes. Shudder.

For the vegetarians out there this is good with tofu that has been forced through a colander and fried in a dry non stick skillet. Most of the imitation ground “things” out there are pretty awful, however if you force a block of tofu through the large holes of a grater or the holes of a colander you end up with a product that, once browned, has texture. Now if you add a drop or two of hickory or smoke seasoning or even vegetarian Worcestershire Sauce (Yes there is such a thing, and becomes much more preferable when you realize that Worcestershire sauce is fermented Anchovy Fish Ketchup…ulp…Sorry I just threw up a little bit) you get a good flavor too.

Ingredients:

Peruvian Beef with Peppers
1 ½ # Ground beef
1 large Onion sliced
2 Tablespoons of olive oil
1 Green Pepper cut in large dice
1 Red Bell Pepper cut in large dice
½ Cup of chopped tomatoes fresh or canned
2 Cups of vegetable or beef stock (Bouillon or cubes are acceptable)
1 Tablespoon of chili powder (Or to taste if you are weak)
1 Teaspoon of Cinnamon
1 Bay leaf
3 Cloves of garlic minced to keep away the Twilight idiots
1 Teaspoon of onion powder
Crushed red pepper flakes to taste
If needed 1 teaspoon of cornstarch mixed with 1 tablespoon of water

How you do this? I tell you now:

Sautee the beef and onions in olive oil until beef is nicely browned, add the peppers and continue cooking for 3 minutes, stir in tomato sauce, beef stock and seasoning, bring to a boil and then reduce temperature to low and cook a further 20-30 minutes until fragrant and thickened, (Should have a thin gravy like consistency, if not add the cornstarch and water mixture, and stir until thick)

Great with Orange Rice:

2 Cups of Long or Medium grain rice (Jasmine preferred)
3 Cups of cold water
1 Cup of orange juice
1 Can of drained Mandarin oranges
Orange Zest (If availiable)
Pinch of salt

How you do this thing? Ok I tell you now:

Bring all to a boil in a sauce pan, reduce temperature to low, cover and cook for about 10 minutes (Check packaging on rice for approximate time for that particular brand of rice)