INGREDIENTS:6 lbs. flank steak, cut into 3 inch squares
2 ¼ lbs. onions, chopped
6 bay leaves
3 Tbsps. coarse salt
1 tsp. freshly ground black pepper

Sauce
3 lbs. onions, finely chopped
2 ½ lbs. green bell peppers, cut into 1 inch squares
1 lb. carrots, coarsely chopped
4 ½ lbs. white potatoes, peeled, diced
1 oz. garlic, finely chopped
½ Tbsp. jalapeño pepper, finely chopped
Cooking spray as needed
8 lbs. tomatoes, peeled, seeded and cut into 1 inch cubes
2 Tbsps. coarse salt
2 tsps. ground cinnamon
2 tsps. ground cloves
1 tsp. freshly ground black pepper
Beef stock or water as needed
¼ cup Annato oil*
4 ½ lbs. fresh white or crimini mushrooms 2/3 cup capers, rinsed, drainedDIRECTIONS:1. For the meat: Place steak, onion, bay leaves and salt and pepper in a large pot; add water to cover and simmer, about 1 and a half hours, until tender. Set aside to cool.

2. Remove meat and coarsely shred; reserve. Strain and reserve liquid, discarding onions.

3. For sauce: Preheat oven to 425°F. Spread onions, peppers, carrots, potatoes, garlic and jalapeño in a hotel pan. Spray generously with cooking spray. Roast, stirring once or twice, about 20 minutes. Remove from oven and turn into a stockpot. Stir in tomatoes and seasonings. Cook over high heat until mixture thickens, about 10 minutes.

4. Stir in shredded meat and reserved cooking liquid, adding beef stock to make 1 ½ quarts. Heat through; reserve.

5. Before serving, heat Annato oil and sauté mushrooms over high heat until browned, about 5 minutes. Stir mushrooms into meat mixture and add capers. Cover and simmer over medium heat about 10 minutes. Serve 1 3/4 cups of meat per serving. Garnish with red pepper strips, if desired.

* A vegetable oil colored with achiote seed often used in Cuban cooking. Plain vegetable oil can be substituted.
NUTRITIONAL INFORMATION: Calories 445 (29% from fat); Fat 15g (sat. 5g); Protein 40g; Carbohydrates 40g; Chol. 76mg (cholesterol per day 25%); Sodium 1708mg (sodium per day 71%); Fiber 9g (fiber per day 45%)
SERVINGS:24 servingsFrom:Recipe from the Mushroom Council
PHOTO CREDIT:Photo Credit: THE MUSHROOM COUNCIL