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-> [Entrees, Spanish, Western European] -> [Picadillo con alcaparras (picadillo with cape Recipe] |
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Picadillo con alcaparras (picadillo with cape
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| Artist: |
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| Categories: |
Entrees, Spanish, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Olive oil | | 2
| lbs | Ground beef | | | -- (chuck or top round) | | 1
| small | Onion, finely chopped | | 1
| large | Ripe tomato, peeled, seeded | | | -- and finely chopped | | 1
| | Garlic clove, minced | | 1
| | Bay leaf | | 1
| tsp | Crushed oregano | | 3
| oz | Bottled capers | | 8
| | Pimiento-stuffed olives | | 2
| tbsp | Wine vinegar | | 3
| tbsp | Tomato sauce | | 1/4
| cup | Burgandy wine | | 2
| drop | Hot sauce (more to taste) | | 1/2
| tsp | Brown sugar | | 1
| dash | Nutmeg | | 1/4
| cup | Water | | | Salt if needed |
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Procedures:
| 1 | Use a large skillet with cover. | | 2 | Heat olive oil and brown beef in hot oil until red of meat disappears. | | 3 | Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano, and capers. | | 4 | Add to meat in skillet. | | 5 | Mix well and cook covered for about 10 minutes on moderate heat. | | 6 | Cut olives into thin rounds. | | 7 | Add to the meat mixture together with the vinegar, tomato sauce, burgandy wine, hot sauce, sugar, and nutmeg. | | 8 | Stir well and cook 5 minutes, uncovered. | | 9 | Now add the water and mix well. | | 10 | Correct seasoning. | | 11 | If salt is needed, add it at this point (the salt released from the olives may be sufficient for your taste). | | 12 | Cover the skillet and cook at low heat for approximately 30 minutes, or until most of the liquid is absorbed. | | 13 | If the liquid is not absorbed sufficiently at the end of 30 minutes, cook uncovered until liquid evaporates. | | 14 | Serve over long grain white rice and ripe fried plantains if available. |
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