Cuban PicadilloSubmitted by: MOONTOES1
2 tablespoons olive oil
1 medium yellow or white onion, finely chopped (about 1 cup)
1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup)
1 tablespoon tomato paste
4 medium cloves garlic, finely chopped (about 4 teaspoons)
2 teaspoons ground cumin
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
2 bay leaves
1/2 cup dry white wine
1 pound lean ground beef
1 cup diced canned tomatoes
2 tablespoons Worcestershire sauce
1/3 cup raisins
1/2 cup pimento stuffed olives plus 2 tablespoons brine
2 tablespoons capers
1 large waxy potato (such as Yukon Gold or red about 8 ounces), peeled and cut into 1/4-inch cubes
Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.
Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.