Recipe(tried): Picadillo Recipe (with potatoes)

In Puerto Rico, like in Cuba, we are extremely fond of Picadillo. In 7th grade, at my home economics class (1956), one of the first things that I learned to cook was picadillo for the EMPANADILLAS. Those were the days!

Picadillo Recipe (with potatoes)

2 lb. ground beef or ground round
3 small tomatoes (or 1 8-ounce can)
3 cups potatoes, peeled and diced
4 cloves garlic, minced
1 medium onion, 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.