*  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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