Beef Stew With Capers Olives

Ingredients

1/3 cup currants, dried 1/4 cup vegetable oil 1 cup onions, chopped 1 tbsp garlic, mined 1 cup green pepper, chopped 1/3 cup stuffed green olives 3 1/2 cup capers, drained 3 tbsp white vinegar 1/4 tsp cinnamon 1/4 tsp ground cloves 1 bayleaf 1 tabasco sauce 2 lb ground round or chuck 3 cup tomatoes, peeled and chopped	Advertisements

Preparation
 
1. Place the currants in a bowl and cover with warm water. Set aside
to soak. 2. Meanwhile, heat half the oil in a kettle and add the
onion., garlic and green pepper. Cook, stirring, until wilted. Add
the olives, capers, vinegar, cinnamon, cloves, bay leaf and tabasco
sauce to taste. Cook, stirring occasionally, about 10 min. 3. While
the vegetable mixture is cooking, heat the remaining oil in a skillet
and add the meat. Cook, breaking up the meat with the side of a metal
spoon to prevent lumps, until the meat loses its red color. 4. Add
the meat to the vegetable mixture and stir to blend. 5. Drain the
currants and add them. 6. Add the tomatoes. Cook, stirring often,
about 45 min. Skim off the fat as it rises to the surface during
cooking. 7. Serve hot with freshly cooked rice.

This dish: Picadillo

 

 
Servings:
4

 

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