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Cuban Picadillo with Potatoes
3 cups potatoes, peeled and diced
2 med onions, chopped
1 large green pepper, diced
1/4 cup olive oil
2 lbs ground round
6 small tomatoes (or 1 8-ounce can)
2 tsp salt
2 cloves garlic, minced
black pepper, to taste
1 tbsp brown sugar
1/4 cup vinegar
1/4 cup pimiento-stuffed green olives, chopped
1 tbsp capers
1/2 cup red wine, tomato juice or bouillon
Brown potatoes in oil, drain and set aside. Brown onions and green
pepper in olive oil (add more oil if necessary). Add meat, chopped
tomatoes, salt, garlic and black pepper and stir frequently to
break up and large chunks. Add potatoes and remaining ingredients
and simmer slowly until meat is tender and flavors have developed,
about 30 minutes. Serve with white rice.
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Picadillo 02