Title: Picadillo Con Alcaparras (Picadillo with Capers)
Categories: Spanish Main
Yield: 6 Servings
| 1/4 | c | Olive oil |
| 2 | lb | Ground beef - (chuck or top round) |
| 1 | sm | Onion; finely chopped |
| 1 | lg | Ripe tomato; peeled, seeded, - and finely chopped |
| 1 | | Garlic clove; minced |
| 1 | | Bay leaf |
| 1 | ts | Crushed oregano |
| 3 | oz | Bottled capers |
| 8 | | Pimiento-stuffed olives |
| 2 | tb | Wine vinegar |
| 3 | tb | Tomato sauce |
| 1/4 | c | Burgandy wine |
| 2 | dr | Hot sauce (more to taste) |
| 1/2 | ts | Brown sugar |
| 1 | ds | Nutmeg |
| 1/4 | c | Water |
| | | Salt if needed |
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.