Picadillo Con Alcaparras (Picadillo with Capers)

Name: Picadillo Con Alcaparras (Picadillo with Capers)
Cook time: P1H
Total time: P1H
Yield: 6
Cuisine: Spanish
Ingredients: olive oil; ground beef; onions; tomatoes; garlic cloves; bay leaves; oregano; capers; pimento stuffed green olives; white wine vinegar; tomato sauce; red burgundy wine; red hot pepper sauce; brown sugar; nutmeg; water; salt

Picadillo Con Alcaparras (Picadillo with Capers)

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

Amount	Measure	Ingredient	Features
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	*

Ingredients

Amount	Measure	Ingredient	Features
59	ml	olive oil
907.2	g	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	*
5	ml	oregano crushed
86.7	ml/g	capers bottled
8	each	pimento stuffed green olives	*
30	ml	white wine vinegar
45	ml	tomato sauce
59	ml	red burgundy wine	*
2		red hot pepper sauce	*
2.5	ml	brown sugar
1	dash	nutmeg	*
59	ml	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.