Recipe: Cuban Picadillo - Could you perhaps be looking for picadillo?

Here is a recipe previously posted by Gina, who is a fantastic cook. I have been meaning to try it myself!

Many latin countries have a version of this; altho there are no potatoes in this particular one, many recipes for picadillo do have potatoes listed in the ingredients. I would feel free to add them, if you wish! Here is a tip for you, when I do this my kids think it is so funny: when a recipe calls for diced potatoes, I use hash browns that I keep on hand in the freezer.

Cheers! Hope you like this one!

CUBAN PICADILLO
Servings: 6

2 onions, diced
2 red bell peppers, diced
1 tsp. pressed garlic
4 Tbsp. olive oil, divided use
1 1/2 lbs. lean ground beef

1 (12 oz.) can of tomato sauce
1 medium jar stuffed olives, sliced
1 small jar capers
1 small box (about 1/2 cup) dark raisins

2 Tbsp. Worcestershire sauce
1/2 the juice from the olive jar
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. black pepper
1/2 tsp. celery salt
1/4 tsp. paprika

Saute the onions, peppers and garlic in 2 Tbsp. olive oil until softened. Set aside.

Saute beef in 2 Tbsp. olive oil.

Combine the sauteed veggies and beef in one large skillet pan. Add tomato sauce, olives, capers, raisins, and remaining seasonings. Stir well to mix. Cook covered 40 minutes on low heat.