Cuban Picadillio Recipe

[Marilyn R]

This is really tasty! It's got sweet and sour and savory action. Dear BF gave it an A, and he's usually not keen about stews or soups. I had three servings!

Cuban Picadillo

1/2 lb. ground sirloin or round

1 T. Olive Oil

1 stalk celery, chopped

1/4 cup chopped fresh green, red or yellow pepper (optional)

1 onion, chopped

4 garlic cloves, chopped

1 small can tomato sauce (the midget can)

1/2 tsp cumin

2 T fresh chopped cilantro or parsely, or 1 tsp. dried oregano or parsley

Scant 1/4 cup chopped (or not) pimento stuffed olives

1/4 - 1/3 cup raisins

s & p to taste

Saute the chopped veggies in a large non-stick skillet preheated with olive oil. Add the hamburger, breaking it up and browning on all sides. Drain the fat if you aren't using lean meat.

Reduce heat to med/low. Add the tomato sauce. Add the olives, raisins and seasonings, let it simmer for 15-30 minutes. (Just like chili, the longer the better!)

Serve over reheated (yay!) or freshly cooked white or yellow rice. Serve with black beans for an authentic Cuban meal. Serves 4, and will put some yum in your tummy.