Ingredients: |
Ingredients: 1 tablespoon vegetable oil
1 medium onion, peeled and chopped
1 large green bell pepper, cored, seeded, and chopped
3 garlic cloves, peeled and minced
1 pound extra-lean ground beef (or ground turkey if preferred)
1/4 cup tomato sauce
1/4 cup sliced, stuffed green olives
1/4 cup currants
1 tablespoon capers
2 tablespoons white vinegar
1/4 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
One 6-ounce jar of pimientos, drained and sliced
Optional: 6 slices of French bread, fried in oil
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Directions: |
Directions:Heat the oil in a large skillet over medium heat. Saute the onion and green pepper until the onion is translucent, about 3 minutes. Add the garlic and cook 2 minutes more. Add the beef and break it up well; there should be no lumps. Stir in the tomato sauce, olives, currants, capers, vinegar, sugar, salt, and pepper. Reduce the heat to low, cover, and simmer for 20 minutes, or until the consistency is like that of sloppy Joes. Transfer the picadillo to a serving dish and garnish it with pimientos and rounds of fried bread.=====
===Variations: Picadillo Creole Style: Omit the tomato sauce. After the picadillo has simmered for 20 minutes, stir in 4 or 5 beaten eggs and cook them until scrambled.
Picadillo with Fried Potatoes: While the picadillo is simmering, fry 1 pound of peeled, cubed potatoes in 1/4 cup of vegetable oil over medium-high heat until golden, about 10 minutes. When the picadillo is done, add the potatoes and toss lightly to mix. (To reduce the fat content the raw cubed potatoes can be added to the meat as it browns instead.) |
This recipe for CLASSIC PICADILLO is from