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Cuban
Style Picadillo
2 med onions, chopped
1 large
green pepper, diced
1/4 cup olive oil
2 lbs ground round
6 small
tomatos (or 1 8-ounce can)
2 tsp salt
2 cloves garlic, minced
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Badia black pepper, to taste
1 tbsp brown sugar
1/4 cup vinegar
1/4 cup
pimiento-stuffed green olives, chopped
1/2 cup raisins
1 tbsp
capers
1/2 cup red wine, tomato juice or bouillon |
| Brown onions and
green pepper in olive oil. Add meat, chopped tomatoes, salt,
garlic and black pepper and stir frequently to break up and large
chunks. Add remaining ingredients and simmer slowly until meat is
tender and flavors have developed, about 30 minutes. Serve with
rice. |
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