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Print this Recipe    Picadillo

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
1/4 cup tomato sauce
1/4 cup sliced, stuffed green olives
1/4 cup raisins
1 tablespoon capers
2 tablespoons white vinegar
1/4 teaspoon sugar
1/2 teaspooon freshly ground black pepper
1 6 ounce jar pimientos, drained and sliced
6 slices of french bread, fried in oil

Heat oil in a large skillet over medium heat. Saute the onion and
green pepper until the onion is translucent. This is about 3 to
5 minutes. Add the garlic and saute for another 2 minutes more.

Add the beef and break it up well- you want no lumps. Add the
tomato sauce, olives, raisins, caper, vinegar, sugar and pepper.
Reduce the heat to low, cover and simmer for at least 20 minutes.
The consistency should be slightly liquid.

Transfer the picadillo to a serving dish and garnish with the
pimento slices. Arrange the slices of fried bread around the plate.

Picadillo a la Criolla (Picadillo Creole Style): Omit the tomato
sauce. After the picadillo has simmered for 20 minutes, stir in
4 or 5 beatne eggs and cook them until scrambled.

Picadillo con Papitas Fritas (Picadillo with Fried Potatoes):
While the picadillo simmers, fry 1 pound of peeled cubed potatoes
in 1/4 cup of vegetable oil over medium heat until the potatoes
are golden brown. This will take about 10 minutes. When the
picadillo is done, toss the potatoes in and mix well. If you want
to reduce the fat, add the potatoes raw to the picadillo and cook
until done.


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