1 1/2 lb. stewing beef, cut into 1 1/2-inch cubes
1/2 c. vinegar
6 whole peppercorns, crushed
3 cloves garlic, crushed
3 tbsp. cooking oil
1 onion, sliced
1/2 c. tomato sauce
1 bay leaf
1/2 tsp. salt
1 tsp. sugar
1/2 c. water
1/4 c. stuffed olives
2 hard-boiled eggs, sliced
1 green or red pepper, cut into strips
1 tsp. Tabasco sauce
2 oz. liver sausage or 3 oz. can liver spread
8 oz. green peas (frozen or canned)

Marinate beef in mixture of vinegar, peppercorns and garlic for 1 to 2 hours. Drain vinegar. Brown meat on all sides in hot oil; set aside.

Sauté onion in remaining oil until soft. Return beef to skillet. Add tomato sauce, bay leaf, salt, sugar and water. Bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until meat is tender. Add pepper and Tabasco sauce. Cover and simmer 5 more minutes. Add liver sausage/spread and green peas. Stir and cook another 5 minutes. Garnish with stuffed olives and eggs.