Picadillo Con Alcaparras (Picadillo with Capers)

1 hours Prep: 15 minutes Cook: 1 hours

472 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/4	cup	olive oil
2	pounds	ground beef	chuck or top round
1	small	onion	finely chopped
1	large	tomato	peeled, seeded, and finely chopped
1	each	garlic clove
1	each	bay leaf
1	teaspoon	oregano	crushed
3	ounces	capers	bottled
8	each	pimento stuffed green olives
2	tablespoons	wine vinegar
3	tablespoons	tomato sauce
1/4	cup	red burgundy wine
2		red hot pepper sauce (eg. Tabasco)
1/2	teaspoon	brown sugar
1	dash	nutmeg
1/4	cup	water
1	x	salt	if needed

Directions

Use a large skillet with cover.

Heat olive oil and brown beef in hot oil until red of meat disappears.

Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano, and capers.

Add to meat in skillet. Mix well and cook covered for about 10 minutes on moderate heat.

Cut olives into thin rounds.

Add to the meat mixture together with the vinegar, tomato sauce, burgandy wine, hot sauce, sugar, and nutmeg.

Stir well and cook 5 minutes, uncovered.

Now add the water and mix well. Correct seasoning. If salt is needed, add it at this point (the salt released from the olives may be sufficient for your taste).

Cover the skillet and cook at low heat for approximately 30 minutes, or until most of the liquid is absorbed.

If the liquid is not absorbed sufficiently at the end of 30 minutes, cook uncovered until liquid evaporates.

Serve over long grain white rice and ripe fried plantains if available.

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Nutrition Facts

Serving Size 241g

Amount per Serving

Calories 472 64% of calories from fat

	% Daily Value*
Total Fat 33.0g	51%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 130mg	43%
Sodium 545mg	23%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 37.0g	75%