Piccadillo
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 2 medium onions, chopped
- 2 large green bell peppers, seeded and chopped
- 4 tablespoons vegetable oil, divided in half
- 1 1⁄2 lbs ground chuck, crumbled
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 garlic cloves, minced
- 1⁄4 teaspoon cayenne pepper (red ground pepper)
- 29 ounces tomato sauce
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup green olives, sliced, juice reserved
- 1 (3 ounce) jar capers, drained
- 1 cup raisins
- reserved olive juice (optional)
- slivered almonds, toasted (optional)
directions
- In a large, heavy-bottomed skillet, place onions and peppers in 2 tablespoons oil. Saute over medium heat until soft, about 8 minutes. Set aside. Add 2 tablespoons more oil to skillet. Add beef. Saute meat, until it is browned. Add celery salt, oregano, basil, salt, black pepper, garlic, cayenne pepper, and reserved onions and peppers. Mix well.
- Add tomato sauce and Worcestershire sauce. Stir to blend. Cook 10 minutes over medium heat, so flavors mingle. Stir occasionally. Add olives, capers, and raisins. Cook over low heat, covered, for 40 minutes. Add reserved olive juice, if needed for consistency.
- Top with slivered toasted almonds.
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Reviews
-
My Cuban recipe book I got from my Cuban granddad and grandmom dissappeared mysteriously years ago from my roommate shared apartment, and with it my piccadillo recipe. I have been looking ever since, trying a new recipe every time, without being able to pinpoint what is wrong. I finally figured it out doing this recipe! Piccadillo does not have tomato sauce! Tomato sauce drowns out the subtle flavors of the olives and capers, and green pepper. It makes it slightly more sophisticated - it is not your kids meat sauce you are eating. Very tasty!
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>