Picadillo

Name: Picadillo
Ingredients: 2 small onions, chopped; 3 tablespoons olive oil; 13 cup red bell pepper, chopped; 13 cup green bell pepper, chopped; 3 cloves garlic, minced; 14 cup capers; 14 cup sliced almonds; 1 lb ground round; 1 (6 ounce) can tomato paste; 1 cup dry sherry, divided; 1 12 tablespoons red wine vinegar; 2 tablespoons ground cumin; 1 teaspoon dried oregano, crumbled; 1 12 teaspoons salt; 12 teaspoon black pepper; 8 drops Tabasco sauce, to taste; 1 bay leaf; 13 cup raisins; 1 cup water; 12 cup sliced pimento stuffed olive

20 ingredients

3 steps

Ingredients

2 small onions, chopped
3 tablespoons olive oil
13 cup red bell pepper, chopped
13 cup green bell pepper, chopped
3 cloves garlic, minced
14 cup capers
14 cup sliced almonds
1 lb ground round
1 (6 ounce) can tomato paste
1 cup dry sherry, divided
1 12 tablespoons red wine vinegar
2 tablespoons ground cumin
1 teaspoon dried oregano, crumbled
1 12 teaspoons salt
12 teaspoon black pepper
8 drops Tabasco sauce, to taste
1 bay leaf
13 cup raisins
1 cup water
12 cup sliced pimento stuffed olive

Directions

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.