Picadillo
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 2 small onions, chopped
- 3 tablespoons olive oil
- 1⁄3 cup red bell pepper, chopped
- 1⁄3 cup green bell pepper, chopped
- 3 cloves garlic, minced
- 1⁄4 cup capers
- 1⁄4 cup sliced almonds
- 1 lb ground round
- 1 (6 ounce) can tomato paste
- 1 cup dry sherry, divided
- 1 1⁄2 tablespoons red wine vinegar
- 2 tablespoons ground cumin
- 1 teaspoon dried oregano, crumbled
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 8 drops Tabasco sauce, to taste
- 1 bay leaf
- 1⁄3 cup raisins
- 1 cup water
- 1⁄2 cup sliced pimento stuffed olive
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.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.