Picadillo (mince)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped |
| 1 | large | Green pepper; chopped |
| 1 | Clove garlic; minced | |
| ¼ | cup | Vegetable or olive oil |
| 1 | can | (28 oz) tomatoes |
| 3 | cups | Finely diced cooked beef |
| 2 | tablespoons | Raisins |
| 1 | cup | Dry red wine |
| ¼ | cup | Water |
| 1 | teaspoon | Salt |
| 1 | Bay leaf | |
| ¼ | teaspoon | Ground cloves |
| ¼ | cup | Sliced green olives |
Directions
Exported from What's Cooking in Ecuador Saute onion, green pepper and garlic in hot oil until soft; stir in tomatoes; simmer 5 minutes. Stir in diced beef and raisins.
In a 10-cup casserole combine the meat mixture with wine, water, salt, bay leaf and cloves; cover casserole.
Bake in a 325 F oven for about 1 hour. Stir in olives. Serve over rice.
Serves 8.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Yolanda de Ortega" <yillingw@...> on Sep 13, 1997