James's Cuban Picadillo
2 med Onions, chopped
1 lrg Green pepper, diced
1/4 cup Olive oil
2 lb Ground round
6 sm Tomatos (or 1 8-ounce can)
2 tsp Salt
2 x Cloves garlic, minced
Black pepper, to taste
1 tbl Brown sugar
1/4 cup Vinegar
1/4 cup Pimiento-stuffed green olives, chopped
1/2 cup Raisins
1 tbl Capers
1/2 cup Red wine, tomato juice or bouillon
Method :
Brown onions and green pepper in olive oil. Add meat, chopped tomatoes, salt,
garlic and black pepper and stir frequently to break up and large chunks. Add
remaining ingredients and simmer slowly until meat is tender and flavors have
developed, about 30 minutes. Serve with rice. Miami Cuban Picadillo