Recipe Category:

Published :  2012 - 08- 03

Nutritional Information: 

• Calories: 611.93cal

• Protein: 23.73g

• Fat: 51.21g

• Cholesterol: 81.75mg

• Fiber: 1.38g

• Vitamin A: 100.80RE

• Vitamin C: 26.80mg

• Vitamin E: 4.76mg

• Thiamine: 0.14mg

• Riboflavin: 0.34mg

• Niacin: 6.03mg

• Vitamin B6: 0.45mg

• Vit. B12: 3.60mcg

• Sodium: 556.76mg

• Potassium: 665.73mg

• Iron: 4.49mg

• Zinc: 5.17mg

Instructions :   

• Finely chop bell pepper, olives, and fresh basil leaves. 

• In a large skillet cook the onion, the bell pepper, the olives, the garlic, and the bay leaves in the oil over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are softened. 

• Stir in the tomato, the basil, and the tarragon and cook the mixture for 5 minutes. 

• Add the chuck and cook the mixture, stirring and breaking up the lumps, until the meat is no longer pink. 

• Add the wine, simmer the picadillo for 5 minutes, or until it is thickened and most of the liquid is evaporated, and discard the bay leaves. 

• Serve the picadillo over rice accompanied with fried sliced banana and fried eggs if desired.

Serves:

Ingredients:

• Onion minced 1-1/2 cups

• Pepper green 3/4 medium

• Olives green 18 medium , pimento stuffed

• Garlic clove minced 6 medium

• Bay leaf 6 pieces

• Olive oil 12 Tablespoons

• Tomato raw 3 medium

• Basil 4-1/2 Tablespoons , fresh

• Tarragon 3 teaspoons

• Ground Beef 2-1/4 pounds -90% lean

• Wine 3/4 cup , red, dry

Source