Picadillo

Picadillo is a ground meat hash with vegetables. It usually has capers and green olives in it as well. This recipe may be served over rice or used as a filling for sweet peppers, tortillas, taco shells or pita breads, even spooned over toasted buns. Source of recipe: Anne Lindsay's New Light Cooking. When I made this I found the flavour of 2 tbsp of Worcestershire sauce to be too strong for my taste. I would try 1 tbsp and then taste it. I would also add the same quantity of vinegar so if you only added 1 tbsp Worcestershire sauce then only use 1 tbsp vinegar. Note: May substitute 14 oz can tomato sauce for tomato paste and water but salt content will be higher.

• Ready In: 37 mins
• Serves: 5

Ingredients

• 1  lb lean ground beef
• 2  onions, chopped
• 4  garlic cloves, minced
• 2  small  sweet green peppers, chopped
• 1 (5 1/2ounce) can tomato paste
• 1  cup water
• 1⁄2 cup raisins
• 1⁄4 cup green olives, pitted and chopped
• 2  tablespoons capers, drained
• 1 -2  tablespoon Worcestershire sauce (or to taste)
• 1 -2  tablespoon red wine vinegar (or to taste)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Using a large nonstick skillet, cook beef over medium heat, breaking up with spoon, until browned and drain off any fat.
2. Add onions and cook, stirring often, for 5 minutes or until nearly tender.
3. Add garlic and peppers, and cook, stirring often, for 2 to 3 minutes or until onions are softened.
4. Mix tomato paste with water and stir into beef mixture along with raisins, olives, capers and Worcestershire sauce (original recipe called for 2 tbsp Worcestershire sauce but I found that to be too much).
5. Simmer for 5 minutes to blend flavors then stir in vinegar (I would add the same amount of vinegar as Worcestershire sauce), salt and pepper.