Picadillo Con Alcaparras (Picadillo with Cape
| Yield: | 6 Servings |
| Categories: | Spanish, Main Dishes |
| 1/4 | c | Olive oil |
| 2 | lb | Ground beef |
| DIVIDER | -- (chuck or top round) | |
| 1 | sm | Onion; finely chopped |
| 1 | lg | Ripe tomato; peeled, seeded, |
| DIVIDER | -- and finely chopped | |
| 1 | Garlic clove; minced | |
| 1 | Bay leaf | |
| 1 | ts | Crushed oregano |
| 3 | oz | Bottled capers |
| 8 | Pimiento-stuffed olives | |
| 2 | tb | Wine vinegar |
| 3 | tb | Tomato sauce |
| 1/4 | c | Burgandy wine |
| 2 | dr | Hot sauce (more to taste) |
| 1/2 | ts | Brown sugar |
| 1 | ds | Nutmeg |
| 1/4 | c | Water |
| Salt if needed |
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