Sunday, May 29, 2011

Healthier Picadillo

Picadillo is a Spanish dish. This one is from a magazine with my own modifications.

1 cup lean ground beef
1 T olive oil
1.5 cups thinly sliced onion
2 garlic cloves, minced
1.5 cups sliced red bell pepper
1 cup finely chopped carrot (I grated mine on a box grater on the coarse grade)
1/2 cup dry white wine
1/4 cup sliced pimento-stuffed manzanilla or green olives (15 olives)
2 T balsamic vinegar
1/5 tsp salt
1/8 tsp black pepper
2 bay leaves
1 can stewed tomatoes, undrained
1 can tomato sauce (8 oz)
3/4 cup golden raisins (optional)
4-6 cup cooked rice.

Brown beef, remove from pan, drain well. Add oil to pan and sautee onion, and garlic 3 minutes. Add carrots and bell peppers. Return beef to pan. Stir in raisins and remaining ingredients, bring to a boil. Reduce heat and simmer 15 minutes. Discard bay leaf. Serve over rice. Serves 4-6

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