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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This Cuban recipe came from the Tampa Times newspaper many many years ago (probably around 1990??). I think there are as many variations of picadillo as there are cooks that make it. This, however, is our favorite. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 garlic clove, crushed |
1/2 green pepper, chopped |
1 lb lean ground beef |
15 ounces tomato sauce |
1/4 cup pitted green olives, chopped |
1 tablespoon capers |
2 tablespoons worcestershire sauce |
2 tablespoons white vinegar |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Heat oil in a frying pan and add onions.
2. Saute until onions are golden but not black, about 10 minutes.
3. Add the garlic and green pepper and gently sauté 5 minutes.
4. Add the beef and break up into small pieces as it browns. (Drain if there is excess fat.)
5. Add the tomato sauce and mix well.
6. Add the rest of the ingredients and cook gently, stirring occasionally, until the flavors have blended, about 15 minutes.
7. For a traditional Cuban dish, serve this over yellow rice.
8. We serve with crusty buttered bread and green beans flavored w/ bacon and garlic.
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