Ingredients
- 1/4 cup olive oil (Spanish)
- 1 onion, chopped ( medium onion, 6-8 ounce)
- 1 green bell pepper (medium 6 ounce pepper, chopped)
- 3 to 4 cloves garlic, minced
- 1 pound ground beef
- 1/4 cup sherry, dry
- 1/2 cup tomatoes, crushed (4 ounces canned)
- 1 tablespoon salt
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1 potato (small 6 ounce potato, 1/4 inch dice)
- 1/4 cup raisins
- 1/2 cup pimento-stuffed olives (drained)
- 1/4 cup oil (vegetable oil, I use only canola)
- FOR GARNISH
- 1 egg (hard boiled, finely chopped)
- 1/2 cup green peas (4 oz sweet peas, canned or frozen thawed)
- 1 red bell pepper (6 ounce pepper, chopped)
How to Make
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Step 1: In a casserole, heat the oil over low heat until fragrant, then add the onion, bell pepper and garlic. Cook, stirring, for 5 minutes. Add the beef and cook, stirring, until browned - about 10 minutes - breaking up any large chunks with a wooden spoon. Drain off any excess fat.
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Step 2: Add the sherry, tomatoes, salt, Worcestershire and Tabasco. Stir and cook, uncovered, over medium heat for 10-15 minutes.
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Step 3: Meanwhile, heat the oil in a small skillet over medium-high heat then fry the chopped potato until golden, about 8-10 minutes.
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Step 4: Add the potato, raisins and olives to the meat. Adjust the seasonings if needed and continue cooking until most of the liquid is absorbed - about 10-15 minutes. Check frequently so it doesn't scorch.
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Step 5: Transfer the Picadillo to a large bowl or platter, then place the chopped egg in the center. Outline the border with the peas, and sprinkle the entire dish with the red bell pepper.
We hope you enjoy this recipe!
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