Ingredients for - Cuban-Style Picadillo

1. Potatoes 2
2. Salt to taste 2
3. Olive oil 2 tablespoons
4. Onion, minced 1
5. Green bell pepper, minced 1
6. Crushed garlic 2 teaspoons
7. Lean ground beef 1 ½ pounds
8. Dry red wine 2 cups
9. Tomato sauce 1 (15 ounce) can
10. Pimiento-stuffed green olives, drained and chopped ⅔ cup
11. Capers, drained ½ cup
12. Golden raisins ¼ cup
13. Ground cumin 1 teaspoon
14. Dried oregano 1 pinch
15. Black pepper ¼ teaspoon
16. Salt ¼ teaspoon
17. Olive oil 1 teaspoon

How to cook deliciously - Cuban-Style Picadillo

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

Peel the cooled potatoes and cut into chunks.

6 . Stage

Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.

7 . Stage

Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.