| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cuban |
Beef/veal, Cuba, Update, Archived |
1 |
Servings |
INGREDIENTS
| 2 |
md |
Onions, chopped |
| 1 |
lg |
Green pepper, diced |
| 1/4 |
c |
Olive oil |
| 2 |
lb |
Ground round |
| 6 |
sm |
Tomatos (or 1 8-ounce can) |
| 2 |
ts |
Salt |
| 2 |
|
Cloves garlic, minced |
|
|
Black pepper, to taste |
| 1 |
tb |
Brown sugar |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Pimiento-stuffed green olives, chopped |
| 1/2 |
c |
Raisins |
| 1 |
tb |
Capers |
| 1/2 |
c |
Red wine, tomato juice or bouillon |
INSTRUCTIONS
Brown onions and green pepper in olive oil. Add meat, chopped tomatoes,
salt, garlic and black pepper and stir frequently to break up and large
chunks. Add remaining ingredients and simmer slowly until meat is tender
and flavors have developed, about 30 minutes. Serve with rice. Miami Cuban
Picadillo
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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