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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Picadillo is a great Latin American dish.This is my version of picadillo after I tinkered around with an old recipe. I like to serve this over rice. The currants and almonds go very nicely in the dish and give it a more exotic flavor. Ingredients:
1 1/2 lbs lean ground beef |
1 tablespoon olive oil |
2 garlic cloves, crushed |
1 large onion, chopped |
1 green pepper, chopped |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (6 ounce) can tomato paste |
1/2 cup dry sherry or 1/2 cup white wine |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
1/4 teaspoon ground mustard (or 1/4 tsp cayenne) |
1/2 teaspoon ground allspice |
1 pinch ground cloves |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon brown sugar |
1/2 cup currants or 1/2 cup raisins |
1/2 cup coarsely chopped stuffed green olive |
1/2 cup slivered almonds, toasted |
2 tablespoons worcestershire sauce |
1 tablespoon red wine vinegar |
2 tablespoons capers (optional) |
Directions:
1. Fry the beef in oil til browned, drain off fat.
2. Add garlic, onion and pepper. Cook, stirring often, until onion is tender, about 3 minutes.
3. Stir in all of the remaining ingredients except almonds. Heat to boiling, stirring occasionally.
4. Reduce heat to low and simmer, uncovered, 15 - 20 minute Serve hot, garnish with almonds.
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