Picadillo

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 small onions, chopped
• 3 tablespoons olive oil
• 1/3 cup red bell pepper, chopped
• 1/3 cup green bell pepper, chopped
• 3 cloves garlic, minced
• 1/4 cup capers
• 1/4 cup sliced almonds
• 1 lb ground round
• 1 (6 ounce) can tomato paste
• 1 cup dry sherry, divided
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons ground cumin
• 1 teaspoon dried oregano, crumbled
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 8 drops tabasco sauce, to taste
• 1 bay leaf
• 1/3 cup raisins
• 1 cup water
• 1/2 cup sliced pimento stuffed olive

Recipe

• 1 heat the oil in a large skillet over moderately low heat and saute the onions until softened; add the bell peppers, garlic, capers and almonds and cook, stirring, until the peppers are tender, about 4-6 minutes.
• 2 add the beef and cook until no longer pink, 5-7 minutes; add tomato paste, 3/4 cup sherry, vinegar, cumin, oregano, salt, pepper, tabasco, bay leaf, rasins and water; bring to a boil, reduce heat and simmer, covered, stirring occasionally, for 45 minutes.
• 3 discard bay leaf; stir in remaining 1/4 cup sherry and the olives; serve.