Directions:
- 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.
- 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.
- Discard bay leaf; stir in remaining 1/4 cup sherry and the olives; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.1 Kcal (1487 kJ) | ||
| Calories from fat | 185.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.67g | 32% | |
|---|---|---|---|
| Sodium | 1589.64mg | 66% | |
| Potassium | 417.4mg | 9% | |
| Total Carbs | 22.46g | 7% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 4.94g | 20% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 37.3mg | 62% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 16.5mg | 92% | |
| Calcium | 100.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 124.8 Kcal (523 kJ) | ||
| Calories from fat | 65.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.26g | 32% | |
|---|---|---|---|
| Sodium | 558.69mg | 66% | |
| Potassium | 146.7mg | 9% | |
| Total Carbs | 7.89g | 7% | |
| Sugars | 1.5g | 17% | |
| Dietary Fiber | 1.74g | 20% | |
| Protein | 1.46g | 8% | |
| Vitamin C | 13.1mg | 62% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 5.8mg | 92% | |
| Calcium | 35.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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