Ingredients
1-1/4 potatoes
salt to taste
1 tablespoon and 1 teaspoon olive oil5/8 onion, minced
5/8 green bell pepper, minced
1-1/4 teaspoons crushed garlic
1 pound lean ground beef
1-1/3 cups dry red wine
5/8 (15 ounce) can tomato sauce1/4 cup and 3 tablespoons pimiento-stuffed green olives, drained and chopped
1/3 cup capers, drained
2 tablespoons and 2 teaspoons golden raisins
3/4 teaspoon ground cumin
5/8 pinch dried oregano
1/8 teaspoon black pepper
1/8 teaspoon salt
3/4 teaspoon olive oil
Directions
1.Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
2.Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
3.Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
4.Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
5.Peel the cooled potatoes and cut into chunks.
6.Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
7.Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.
http://allrecipes.com/recipe/cuban-style-picadillo/detail.aspx Trivia: Picadillo is a traditional main dish in Latin Americas and in The Philippines. Picar is the root word of Picadillo which means "to chop".
