from Kathy Campbell’s kitchen
- 1½ teaspoon olive oil
- ¾ cup diced onion
- ¾ cup green bell pepper
- 1 tablespoon minced garlic (2-3 cloves)
- 1½ lbs. lean ground beef
- ⅔ cup tomato sauce
- ½ cup sliced pimento-stuffed green olives, drained
- ⅓ cup raisins
- 1½ tablespoons brine-packed capers, drained
- 3 tablespoons white wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- salt to taste
- ½ teaspoon cumin
- In large skillet, over medium-high heat, heat the oil. Add the onion and bell pepper and sauté until the onion is translucent and softened (about 8 minutes). Add the garlic and cook an additional 2 minutes.
- Add the beef and sauté until lightly browned (about 5 minutes). Stir in the tomato sauce, olives, raisins, capers, vinegar, cumin, oregano, salt, and sugar. Reduce heat to low, cover and simmer for 20 minutes until thickened.
- Serve hot by itself or use as a filling for empanadas or Cuban bread. Can also be served over yellow rice. Serves 4-6.