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Picadillo a la Catalana (Ground Beef Catalana Style)


2 Tbs oil
1/2 large or 1 small onion, chopped
1/2 cup canned whole tomato (and around 1/2 cup of the liquid it's packed in)
1 lb ground beef
1/2 bottle of small capers (keep the liquid from the bottle)
1/2 cup raisins
1/4 cup stuffed olives, diced
salt
pepper
garlic powder

Heat the oil over medium-high heat in a large skillet and then add the onions and tomato (without the juice at this point), cooking till the onion is soft but not brown and breaking up the tomatoes as they cook. Add the meat, browning it and breaking it up as it cooks. Add all the other ingredients, including the juice from the tomato can--that "1/2 cup" is an approximate measure; you may want to use a little more, and you may find you need to add a small amount of water--say, under 1/4 cup. Reduce the heat till it is barely simmering, cover, and cook about 10 minutes. Serve with rice, and eat by mixing the rice and the picadillo on your plate. For an authentic Hispanic dinner, you could serve with platanos (plantains), or just serve with a salad. Freezes nicely.

Yield: 4 Servings

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