1 small potato, peeled and cut into 1/4 inch cubes
1/4 c. dark raisins
1/2 c. pimiento-stuffed green olives, drained and cut in half.
1/4 c. vegetable or peanut oil
Garnish with 1 large hard boiled egg, chopped and 1/2 c.
drained canned early sweet peas, and 1 pimiento, chopped.
Instructions
In a large pot, heat oil over low heat until
fragrant. Add onion, garlic, and bell pepper. Cook,
stirring, 10 minutes. Add beef and cook stirring,
until brown, 10-15 minutes. Break up into chunks and
drain off excess fat.
Add sherry, tomatoes, salt, Worcestershire, and hot
sauce. Stir and cook uncovered for 15-20 minutes.
Heat vegetable oil in small skillet over medium heat
and fry the chopped potato until golden brown. Add
the potatoes, olives, and raisins to the meat.
Correct seasonings and cook until most of the liquid
is absorbed, 10-15 minutes.
Transfer picadillo to a large platter and place the
chopped egg in the center and the peas around the
edge , and sprinkle the entire dish with pimiento.
Serving
Suggestions
Serve over white rice
Originally Submitted
6/21/2010
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