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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 small onion, finely chopped |
1 small green pepper, seeded and chopped |
1 clove garlic, minced |
2 tablespoons olive oil |
2 pounds ground chuck |
12 pimiento-stuffed olives, sliced |
1 large tomato, peeled, seeded, and chopped |
1/4 cup tomato sauce |
1/4 cup water |
2 tablespoons capers |
1 tablespoon wine vinegar |
1 teaspoon salt |
1 bay leaf |
1/2 teaspoon dried whole oregano |
1/2 teaspoon brown sugar |
4 drops hot sauce |
dash of nutmeg |
hot cooked rice |
Directions:
1. Sauté onion, green pepper, and garlic in hot oil in a large skillet. Add meat; cook over low heat until meat is browned, stirring to crumble. Drain off pan drippings.
2. Add remaining ingredients except rice, mixing well. Simmer 5 minutes, uncovered. Cover and simmer 40 minutes. Remove from heat, and discard bay leaf. Serve over hot cooked rice.
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