Serves 4
1/3 cup olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2-3 cloves garlic, chopped
1 lb ground chuck
1/4 cup dry sherry
1 cup crushed tomatoes
1 tbsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/4 cup raisins
1/2 cup green olives, cut in half if large
Salt and pepper to taste
Heat oil in large saucepan until hot but not smoking. Saute onion, green pepper, and garlic until soft. Add ground beef and saute until no pink remains. Add remaining ingredients and bring to simmer. Simmer for about half an hour. Picadillo is best made either early in the day or a day ahead to allow the flavors to blend. Reheat and serve with rice.
From Pat’s daughter-in-law, Sue.
