Picadillo Con Alcaparras (picadillo With Capers) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
8: Pimiento-stuffed olives,
2 lbs: Ground beef,
2 tbsp: Wine vinegar,
--, chuck or top round
3 tbsp: Tomato sauce,
1 small: Onion, finely chopped
1/4 cup: Burgandy wine,
1 large: Ripe tomato, peeled, seeded,
2: dr Hot sauce, more to taste
-- and finely chopped,
1/2 tsp: Brown sugar,
1: Garlic clove, minced
1 dash: Nutmeg,
1: Bay leaf,
1/4 cup: Water,
1 tsp: Crushed oregano,
Salt if needed,
3 ounce: Bottled capers,
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.
Source from luhu.jp
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.
Source from luhu.jp