Ingredients
- 4 teaspoon olive oil
- 3 pound lean ground beef
- 1 pound green pepper, cored, seeded, and finely chopped
- 1 pound medium onion, finely chopped
- 3 clove garlic, minced
- 2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 2 teaspoon bay leaves
- 1 teaspoon 8-oz can of tomato sauce
- 1 1/4 cup vino seco or dry white-wine
- 1/2 cup ketchup
- 1/2 cup raisins (optional)
- 1/2 cup pimento-stuffed spanish olives
- 2 tablespoon capers (optional)
Preparation
Baking Directions:
1.In a large pot, heat 1 teaspoon of olive oil over medium-high heat.
Add the ground beef, and brown the meat, stirring occasionally and ensuring that the meat is not scorched.
Remove the browned meat and drain any excess fat from the pot.
2.Add the remaining olive oil, and heat it over medium heat.
Then add the green pepper, onion, garlic, and sauté until the onions are translucent.
3.Return the browned meat to the pot, and add the remaining ingredients.
Bring the mixture to a boil.
Then reduce the heat to low, cover, and simmer the picadillo for 30 to 40 minutes, stirring frequently.
4.Remove the bay leaves and serve over white rice with platanos maduros (tostones, if you prefer) and black beans.
Tips:
To make picadillo a caballo or "picadillo on horseback," just before serving, fry one egg per portion (over easy or over medium) and slide them into the picadillo.
