Picadillo

• 1 lb lean ground beef
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 small sweet green peppers, chopped
• 1 (5 1/2 ounce) can tomato paste
• 1 cup water
• 1/2 cup raisins
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons capers, drained
• 1 -2 tablespoon Worcestershire sauce (or to taste)
• 1 -2 tablespoon red wine vinegar (or to taste)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Using a large nonstick skillet, cook beef over medium heat, breaking up with spoon, until browned and drain off any fat.
2. Add onions and cook, stirring often, for 5 minutes or until nearly tender.
3. Add garlic and peppers, and cook, stirring often, for 2 to 3 minutes or until onions are softened.
4. Mix tomato paste with water and stir into beef mixture along with raisins, olives, capers and Worcestershire sauce (original recipe called for 2 tbsp Worcestershire sauce but I found that to be too much).
5. Simmer for 5 minutes to blend flavors then stir in vinegar (I would add the same amount of vinegar as Worcestershire sauce), salt and pepper.

lean ground beef, onions, garlic, sweet green peppers, tomato paste, water, raisins, green olives, capers, worcestershire sauce, red wine vinegar, salt, pepper

Taken from www.food.com/recipe/picadillo-409070 (may not work)