3 small potatoes, peeled and cut into small pieces
3/4 cup dry white wine
1/2 cup green olives stuffed with pimientos
1/2 cup raisins
1/4 cup capers
2 cans tomato sauce (8oz)
Salt and pepper to taste
Instructions
In a medium size frying pan, brown the ground beef with a
dash of cumin and pepper, drain off any excess grease, and
set aside. In a large frying pan, heat 2 tbsp of olive oil over
medium/low heat and cook the diced onion until soft. Add the
chopped garlic and cook until almost golden.
Mix in the bell pepper, cumin, pepper and little salt. Not too
much salt because the olives and capers are salty. Add the
potatoes and cook for about 5 minutes. Add the ground beef
and the wine, let the liquid reduce. Add the raisins and tomato
sauce when the potatoes are half cooked. Cook for five more
minutes and add olives and capers,
Continue cooking over medium heat, stirring occasionally until
the potatoes are ready. If the sauce thickens too much add a
little water.
Serve with white rice and platanos.
Originally Submitted
10/4/2014
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