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You'll simply love this Picadillo. A deadly combination of beef and herbs; I bet, you would love to prepare this Picadillo recipe again and again.
  Ground beef 2 Pound
  Olive oil 1
  Onion 1 Medium, chopped
  Green pepper 1⁄2 Medium, chopped
  Ripe tomato 1 Large, peeled, seeded and chopped (About 2 To 3)
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  Dried crushed oregano 1⁄2 Teaspoon
  Capers 10 Ounce, drained (1 Bottle)
  Pimiento stuffed green olives 8 , sliced into rounds
  Red wine vinegar 1 Tablespoon
  Tomato sauce 4 Tablespoon
  Burgundy wine 1⁄4 Cup (4 tbs)
  Hot pepper sauce 3 Drop
  Raisins 1⁄4 Cup (4 tbs) (A Handful)
  Ground nutmeg 1 Dash
  Water 1⁄2 Cup (8 tbs) (If Needed)
  Salt To Taste
  Light brown sugar 1⁄2 Teaspoon (If Needed)

Brown ground beef in a spoonful of olive oil in a large skillet or Dutch oven until red disappears.
Add onion, green pepper, tomato, garlic, bay leaf, oregano and capers.
Stir and cook, covered, about 30 minutes.
Add olives, vinegar, tomato sauce, wine, hot pepper sauce, raisins and nutmeg.
Stir well.
Cook, uncovered, about 5 minutes.
Add water, salt and brown sugar, if needed. (Dish is not supposed to be sweet.)
Cover and cook over low heat about 30 minutes, until most of liquid is absorbed.

Recipe Summary

Side Dish

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