3 lb. ground beef
2 onions, chopped
1-3 cloves garlic (to taste)
2 bay leaves
1/4 tsp. cumin
1/4 tsp. oregano
Salt & pepper to taste
2 c. dry sherry
1/2 c. olive oil
1 c. pitted black olives, halved
1/2 c. sour capers
1 c. raisins
1 c. slivered almonds
2 (6 oz.) cans tomato paste
Mix beef, salt, pepper and 1 cup sherry. Let stand 2 hours. Warm 12 inch iron skillet, roast bay leaves, cumin and oregano. Add oil, garlic, peppers and onions, capers and saute. Add meat and mix. Cover 5 minutes. Uncover, add paste, raisins, almonds and olives. Cook 1 hour. Remove from heat. Add reserve sherry. Let stand 5 minutes before serving. Serve with rice, black beans and green salad. A favorite Cuban dish. Serves 6-8.
1 pound lean ground beef
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped scallions, divided
3 cloves garlic, minced
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 cup golden raisins
1/2 cup chopped pitted green olives
2 tablespoons tomato paste
1 cup water
1/2 teaspoon freshly ground pepper
Cook meat in a large nonstick skillet over medium-high heat,
crumbling it with a wooden spoon, until no longer pink,
about 5 minutes.
Transfer to a colander; drain off fat.
Add oil to the skillet. Add onion, 1/4 cup scallions and garlic;
cook over medium heat, stirring often, until softened, 2 to 3
Stir in chili powder, oregano, cumin, cinnamon and cayenne;
cook, stirring, until fragrant, about 1 minute.
Add raisins, olives, tomato paste, water and the browned meat;
stir to blend. Reduce heat to low, cover and simmer, stirring
occasionally, for 10 minutes.
Season with pepper. Garnish with the remaining scallions and
sliced hard-cooked eggs, if desired.
Serve over beans or rice if desired.