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BEEF STEW WITH CAPERS AND OLIVES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Vegetables
Meats
Amount Measure Ingredient -- Preparation Method
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1/3 c Currants, dried
1/4 c Vegetable oil
1 c Onions, chopped
1 tb Garlic, mined
1 c Green pepper, chopped
1/3 c Stuffed green olives
3 1/2 c Capers, drained
3 tb White vinegar
1/4 ts Cinnamon
1/4 ts Ground cloves
1 Bayleaf
Tabasco sauce
2 lb Ground round or chuck
3 c Tomatoes, peeled and chopped
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
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