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Ingredients
1 Tablespoon olive oil
1 Medium onion, diced
1 Green bell pepper, diced
2 Garlic cloves, diced
1 Pound ground beef
1/4 Cup white wine
1 (14 1/2 oz) Can diced tomatoes
1 Tablespoon Worcestershire sauce
1 Small potato, chopped into small cubes
1/4 Cup raisins
1/4 Cup vegetable oil
1/4 Cup Spanish olives
1/4 Cup capers
Salt & pepper to taste
Instructions
In a medium casserole dish or frying pan with a lid, heat olive oil over medium heat until fragrant, about five minutes.
Add onion, bell pepper and garlic and cook until soft, about 5-6 minutes.
Add the wine and let it reduce for about three minutes.
Add the beef and cook until no longer pink.
Add tomatoes, a pinch of salt, Worcestershire sauce, and I add a squirt of ketchup because my husband prefers it to be a bit saucier than is traditional. (Americans) Cook uncovered for 15-20 minutes.
While that is cooking, heat up the vegetable oil in a small frying pan over medium heat until shimmering. Add potatoes and cook until soft, about 7 minutes.
Add the cooked potatoes to the Picadillo, along with olives, capers, and raisins. Reduce heat to medium low and cook, covered, for 10-15 minutes.
Serve over white rice.