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  Onions 2 , chopped
  Ground beef 1 Pound
  Stuffed olives 1⁄3 Cup (5.33 tbs)
  Garlic cloves/2 small cloves garlic 1 Large, minced
  Raisins 1⁄2 Cup (8 tbs)
  Capers 2 Tablespoon
  Green pepper 1 Large, chopped
  Vinegar 1 Tablespoon
  Tomatoes 1 Can (10 oz)
  Salt To Taste
  Pepper To Taste

Fry the onions, garlic, and pepper in the oil over a low flame until they are tender and golden.
Add the tomatoes and meat and stir briskly with a fork to break up the meat into tiny pieces so that it doesn't cook in lumps.
Add the olives, raisins, capers, and vinegar, and then salt and pepper to taste. (If you haven't any wine vinegar, add the regular variety, but if you want an extra special flavor, use 1 1/2 ounces good Burgundy too.)
Continue cooking until the meat is tender and the sauce has boiled down and thickened somewhat.
The Key Westers never serve Picadillo without rice, but it may be served alone or on crisp, buttered toast, with green peas and fried plantains, for a distinctive buffet, dinner, or luncheon dish.

Recipe Summary

Difficulty Level: 
South American
Main Dish

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