-1 cup vegetable oil
-4 medium potatoes, peeled and cubed
-3 large carrots, peeled and sliced
-2 lbs beef, cut into cubes
-3 cloves garlic, minced
-1 large onion, diced
-1 tsp red pepper flakes
-4 cups water
-1 cup tomato sauce
-1/2 cup liver spread (liverwurst)
-3 bay leaves
-2/3 cup green olives
-1 green bell pepper, sliced
-1 red or orange bell pepper, sliced
-salt and pepper, to taste
Heat the oil in large pot. Add the potatoes and carrots. Cook until lightly browned. Remove onto plate.
Return pot to stove and add the beef. Cook until browned on all sides. Remove onto plate.
Return pot to stove and add the garlic and onion. Cook for about 4 minutes. Add the pepper flakes. Give it a good stir. Return the beef with all the accumulated juices to the pot. Cook for a couple of minutes. Add the water, tomato sauce, liver spread (make sure to break it up as much as possible) and bay leaves. Stir to combine. Bring to a boil. Lower the heat, cover and simmer for 1 hour.
Add the potatoes, carrots and green olives. Simmer, uncovered for 5-6 minutes. Add the bell peppers. Season with salt and pepper. Stir well and cook for 2 more minutes.
Serve hot over rice. Enjoy!