Cuban Picadillo
Recipe
olive oil
1 large onion, chopped
1 green bell pepper, seed and chopped
4 cloves of garlic, finely chopped
2 lbs. ground sirloin
1/2 c. dry sherry
1 28 oz. can crushed tomatoes
1 bay leaf
s&p
1 T. Worcestershire sauce
1 t. Tabasco sauce
1 Idaho potato
cooking oil for frying
1/2 cup raisins
1 package frozen baby peas, thawed
1/2 c. Kalamata olives, pitted and halved
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Coat the bottom of a large heavy pot with a generous slick of olive oil. Add the garlic and bring up the heat until the garlic starts to sizzle. Add the chopped onion and green pepper and stir to mix and coat with oil. Cook over medium-low for 10 minutes until the vegetables are well softened.
Add the meat and stir to break up chunks. Gently brown, stirring so it doesn’t stick, for 10 minutes. If needed, spoon off excess fat.
Add the sherry, tomatoes, salt and pepper to taste, and the Worcestershire and Tabasco. Simmer, uncovered, for 15 minutes, stirring as needed.
Meanwhile peel the potato and cut into wedges about the size of a quarter. Blot the potatoes dry. Put 3/4″ cooking oil in a skillet, bring up to frying heat and fry the potato pieces, using a spoon to flip them, until golden brown, 3 – 4 minutes. Drain on paper towels, sprinkle with salt.
Stir the fried potatoes into the meat along with the olives and raisins. Cook 10 minutes more, until most of the liquid is gone.
Heap the hot picadillo onto a platter or into a bowl. Garnish with the pimentos, peas and egg. Concentric circles look nice.
Serve with Perfect White Rice.
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