Picadillo is one of the Cuban dishes I discovered while living in Miami. This version is always a hit with my family and friends. I serve picadillo over white or yellow rice. Black beans and garlic bread make a nice accompaniment.
- 2 lbs lean ground beef
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 4 garlic cloves, minced
- 2 (8 ounce) cans tomato sauce
- 1⁄4 cup raisins
- 2 tablespoons green olives, sliced
- 2 tablespoons capers
- 1⁄4 cup diced pimento
- 1 cup frozen green pea
- 1 small bay leaf
- 1⁄4 cup white wine
- 1⁄2 teaspoon salt
- 1 teaspoon oregano, ground
- Cook ground beef in a large pan over medium heat until done. Remove from pan, drain, and set aside.
- Add olive oil to pan. When the oil is hot add onions and green peppers. Sauté until onions are translucent. Add garlic and saute several more minutes.
- Return cooked beef to pan and add remaining ingredients. Stir well and bring to a boil.
- Reduce heat to low; cover pan and simmer for about 30 minutes.
- Remove bay leaf before serving.