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Picadillo Con Alcaparras (Picadillo with Capers)

 
66
Picadillo con Alcaparras Picadillo with Cuban Black Beans and Tostones

Yield

6

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

¼ cup olive oil
2 pounds ground beef
chuck or top round
1 small onions
finely chopped
1 large tomatoes
peeled, seeded, and finely chopped
1 each garlic cloves
1 each bay leaves
*
1 teaspoon oregano
crushed
3 ounces capers
bottled
8 each pimento stuffed green olives
*
2 tablespoons white wine vinegar
3 tablespoons tomato sauce
¼ cup red burgundy wine
*
2 red hot pepper sauce
*
½ teaspoon brown sugar
1 dash nutmeg
*
¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 47264% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 545mg 23%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 75g
Vitamin A 6% Vitamin C 11%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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