Cuban Picadillo(Pronounced Pee Kah Dee Yo)

• 2 Tbsp. oil
• 2 large garlic cloves
• 1 large onion, chopped
• salt and pepper to taste
• 1 lb. lean beef (ground)
• 1/3 c. dry white wine
• 2 large ripe tomatoes, peeled and chopped
• 1/2 c. raisins, plumped in hot water
• 1/3 c. pimiento-stuffed olives, sliced
• 1 green pepper, chopped

1. In the oil, fry onion and garlic for 5 minutes, stirring frequently.
2. Add the seasonings, meat and wine and stir again.
3. Add the tomatoes, raisins and olives and stir.
4. Add the green pepper and cook only long enough for it to get thoroughly hot; it should retain crispness and color.
5. The cooking only requires 10 minutes time.
6. The chopped and slicing can be done in advance.
7. The Cubans serve the Picadillo on top of rice with its juices trickling down. Makes enough for 3 to 5 people.

oil, garlic, onion, salt, lean beef, white wine, tomatoes, raisins, pimiento, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=673714 (may not work)