Picadillo - Spicy Beef with Fruit
Item
Title
Picadillo - Spicy Beef with Fruit
Description
A recipe for Picadillo - Spicy Beef with Fruit.
Creator
Fanny Hanono
pages
18-19
transcription
Ingredients
2 lb. lean ground beef
1 onion, finely chopped
3 garlic cloves, minced
1 (16 oz.) can tomatoes (including juice), chopped
1 green pepper, diced
½ c. raisins
½ tsp. chili powder
½ tsp. cinnamon
2 apples, peeled and diced
¼ tsp. ground cloves
¼ tsp. cumin
½ tsp. salt
⅛ tsp. pepper
⅔ c. pimiento-stuffed green olives, cut in halves
½ c. slivered toasted almonds
Directions
In a large deep skillet, over medium-high heat, brown the meat with the onion and garlic, breaking up the meat with a fork. When the meat has browned and the onion is tender, drain and discard all excess fat from the pan. Add all remaining ingredients, except the olives and almonds. Lower the heat and cook, uncovered, stirring occasionally, for 30 minutes, or until most of the liquid has evaporated. Add the olives and almonds, stir about 3 minutes longer, or until heated through. Makes about 6 servings.
2 lb. lean ground beef
1 onion, finely chopped
3 garlic cloves, minced
1 (16 oz.) can tomatoes (including juice), chopped
1 green pepper, diced
½ c. raisins
½ tsp. chili powder
½ tsp. cinnamon
2 apples, peeled and diced
¼ tsp. ground cloves
¼ tsp. cumin
½ tsp. salt
⅛ tsp. pepper
⅔ c. pimiento-stuffed green olives, cut in halves
½ c. slivered toasted almonds
Directions
In a large deep skillet, over medium-high heat, brown the meat with the onion and garlic, breaking up the meat with a fork. When the meat has browned and the onion is tender, drain and discard all excess fat from the pan. Add all remaining ingredients, except the olives and almonds. Lower the heat and cook, uncovered, stirring occasionally, for 30 minutes, or until most of the liquid has evaporated. Add the olives and almonds, stir about 3 minutes longer, or until heated through. Makes about 6 servings.
