Cuban-Style Picadillo

Name: Cuban-Style Picadillo
Total time: 95
Yield: 6
Ingredients: 2 potatoes; salt to taste; 2 tablespoons olive oil; 1 onion, minced; 1 green bell pepper, minced; 2 teaspoons crushed garlic; 1 ½ pounds lean ground beef; 2 cups dry red wine; 1 (15 ounce) can tomato sauce; ⅔ cup pimiento-stuffed green olives, drained and chopped; ½ cup capers, drained; ¼ cup golden raisins; 1 teaspoon ground cumin; 1 pinch dried oregano; ¼ teaspoon black pepper; ¼ teaspoon salt; 1 teaspoon olive oil

Recipe by lutzflcat from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

6 servings

•

2 potatoes
•

salt to taste
•

2 tablespoons olive oil
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1 onion, minced
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1 green bell pepper, minced
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2 teaspoons crushed garlic
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1 ½ pounds lean ground beef
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2 cups dry red wine
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1 (15 ounce) can tomato sauce

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⅔ cup pimiento-stuffed green olives, drained and chopped
•

½ cup capers, drained
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¼ cup golden raisins
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1 teaspoon ground cumin
•

1 pinch dried oregano
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¼ teaspoon black pepper
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¼ teaspoon salt
•

1 teaspoon olive oil

Instructions

Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
Peel the cooled potatoes and cut into chunks.
Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.