Cuban beef picadillo

Step 1

In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.

Step 2

In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft

Step 3

Add the chopped garlic and cook until almost golden.

Step 4

Mix in the bell pepper, cumin, pepper and a little salt – not too much as the olives and capers are salty.

Step 5

Add the potatoes pieces and cook for about 5 minutes.

Step 6

Add the ground beef and the wine, let the liquid reduce.

Step 7

Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).

Step 8

Cook for 5 more minutes and then add the olives and capers.

Step 9

Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.

Step 10

Serve with rice, fried ripe plantains and a small salad.