Methods:
• Rinse the beef and drain well.
Cut into serving pieces. Place in a bowl, add pepper, worcestershire sauce and soysauce, mix. Marinate for at least 1 hour.
• Heat oil in a pan, fry the bell pepper for 1 minute. Remove from pan. Fry the carrot and potato until half cooked. Remove from pan and set aside.
• In the same pan, melt the butter. Saute the garlic until fragrant. Next is the onion, saute until translucent. Then put the marinated beef, set aside the marinade sauce. Saute for 5 minutes and sprinkle with pepper, saute for 1 minute.
• Add bay leaves, saute for a minute. Pour the tomato sauce, stir to combine. Cook for 2 minutes until absorbed. Add hot water and marinade sauce, stir. Cover and cook for 1 hour or until the beef is tender. Stir occasionally to cook evenly.
Set over medium to medium heat.
• Put the liver spread and peanut butter. Stir to dissolve and simmer for 3 minutes. Add the carrot, potato and red chilies. Cook until the carrot and potato are soft. Then add the bell pepper and green olives. Stir and sprinkle with grated cheese. Stir and cook until thickened. Turn off the heat.
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