*  Exported from  MasterCook  *

                    BEEF STEW WITH CAPERS AND OLIVES

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Vegetables
               Meats

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/3   c            Currants, dried
    1/4   c            Vegetable oil
  1       c            Onions, chopped
  1       tb           Garlic, mined
  1       c            Green pepper, chopped
    1/3   c            Stuffed green olives
  3 1/2   c            Capers, drained
  3       tb           White vinegar
    1/4   ts           Cinnamon
    1/4   ts           Ground cloves
  1                    Bayleaf
                       Tabasco sauce
  2       lb           Ground round or chuck
  3       c            Tomatoes, peeled and chopped

 1. Place the currants in a bowl and cover with warm
 water. Set aside to soak. 2. Meanwhile, heat half the
 oil in a kettle and add the onion., garlic and green
 pepper. Cook, stirring, until wilted. Add the olives,
 capers, vinegar, cinnamon, cloves, bay leaf and
 tabasco sauce to taste. Cook, stirring occasionally,
 about 10 min. 3. While the vegetable mixture is
 cooking, heat the remaining oil in a skillet and add
 the meat. Cook, breaking up the meat with the side of
 a metal spoon to prevent lumps, until the meat loses
 its red color. 4. Add the meat to the vegetable
 mixture and stir to blend. 5. Drain the currants and
 add them. 6. Add the tomatoes. Cook, stirring often,
 about 45 min. Skim off the fat as it rises to the
 surface during cooking. 7. Serve hot with freshly
 cooked rice.

 This dish: Picadillo



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