2 lbs beef
1 cup of milk
2/3 cup chopped onion
1 tbsp minced garlic
Green bell pepper strips
1 can of 2.7 oz liver spread or liver pate
2/3 cup Velveeta cheese
1/2 cup soy sauce
1 can of 8 oz tomato sauce
Ground black pepper to taste
Dried or fresh red chili pepper to taste
3 to 4 tbsp of cooking oil
Enough water to cover everything in the saucepan
Put all the ingredients in the saucepan EXCEPT for the cooking oil and red chili peppers.
Cover the saucepan and simmer it on very low heat until the meat is tender. Stir it constantly.
If the meat is already tender and the sauce is still pretty thin, simmer it uncovered.
When the sauce thickens up, remove the meat and set aside.
Remove the sauce from the saucepan and set aside.
Heat some cooking oil in the same saucepan.
Put the meat back in the saucepan and let it fry for 5 minutes on low heat.
Put desired amount of sauce in the saucepan.
Put some red chili pepper and let it cook until you reached the desired consistency of the sauce.
Serve with rice or potatoes.