Serves about 6, approximately 345 calories per serving, without the traditional white rice.
1 and 1/2 lb organic lean ground beef
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves of garlic, pressed
6 oz. of pitted Spanish olives with the pimiento stuffing in the center
4 oz (half a cup) of raisins
2-3 bay leaves
1 tsp ground cumin
8 0z (1 cup) of a plain tomato sauce
1/2 cup white wine
2 tbsp cider vinegar (not traditional, but adds a nice flavour)
1 tbsp olive oil
Salt and fresh ground pepper to taste
Some people add 1/4 cup of capers to their picadillo, which you may do if you like. José and his mother make it without.
1. Heat the olive oil on medium high heat in a large pan or pot. Brown the ground beef. Add the onion, green pepper and garlic and continue cooking until the meat is well browned.
2. Once the beef is browned, add the olives, raisins, bay leaf, tomato sauce, wine, cumin, salt, pepper and vinegar and capers if you are using them.
3. Cover and simmer for about 30 minutes, stirring regularly, so the flavours have time to meld. This is traditionally served over white rice, with tostones or fried plantains.