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Picadillo |
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| Course : |
Meat |
| From: |
HungryMonster.com |
| Serves: |
6 |
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Ingredients:
| 3 |
Tablespoons |
Olive oil or vegetable oil |
| 2 |
pound |
Ground beef, lean |
| 1 |
large |
Onion - finely chopped |
| 1 |
clove |
Garlic -finely chopped |
| 3 |
medium |
Tomatoes, peeled and chopped |
| 2 |
medium |
Tart cooking apples, peeled, cored and chopped |
| 1/2 |
Cup |
Almonds, slivered |
| 1 |
medium |
jalapeno chili, seeded and chopped (or more to taste) |
| 1/2 |
Cup |
Raisins (soaked 10 minutes in warm water) |
| 1/2 |
Cup |
Pimento-stuffed olives, halved crosswise |
| 1/2 |
teaspoon |
Oregano |
| 1/2 |
teaspoon |
Thyme |
| 1/2 |
teaspoon |
Salt |
| 1/2 |
teaspoon |
Pepper |
| 1 |
tablespoons |
Butter |
| | |
Preparation:
Heat the oil in a large, heavy skillet. Add the beef and saute until
it is lightly browned, stirring to break up any lumps. Add the onion
and garlic and saute for 5 minutes longer. Add all the remaining
ingredients except the butter and the almonds. Mix well and simmer,
uncovered, over moderate heat, stirring from time to time, for 20
minutes.
In a small skillet, heat the butter and saute the almonds until they
are golden brown.
Mound the beef onto a serving platter and sprinkle with the almonds.
Surround it with a border of rice. |
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