Picadillo Recipe (with potatoes)

2 lb. ground beef or ground round
3 cups potatoes, peeled and diced
4 cloves garlic, minced
2 medium onions, chopped
1 large green pepper, diced
1/4 cup olive oil (more or less)
1/4 cup pimento-stuffed green olives, chopped
1 tablespoon brown sugar
1/4 cup vinegar
1 tablespoon capers
1/2 cup red wine, tomato juice or bouillon
2 teaspoon salt
black pepper, to taste

Fry potatoes in olive oil until lightly brown, drain oil and set aside. Brown onions and green pepper in olive oil. Add meat, chopped tomatoes, salt, garlic and black pepper and stir frequently. Add potatoes and remaining ingredients. Simmer until meat is tender, about 30 minutes. This dish can be served over white rice, is good to stuff empanadas y empanadillas, to stuff a Pastelón or to stuff canelones or a Puerto Rican Style Lasagna. Beleive me, it was the first dish that I learned in my home echonomics class at the Lyceum, more than 44 years ago.