Cuban Beef Picadillo

• 2 lb ground beef
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 6 garlic cloves, finely chopped
• 1 bell pepper, diced
• 2 tbsp ground cumin
• 3 medium potatoes, peeled and cut into small pieces
• 2 cups dry white wine
• 1-2 cups whole green olives stuffed w/ pimentos
• ½ cup raisins
• ¼ cup capers, drained
• 30 oz tomato sauce (2× 15 oz cans)
• 1 lemon
• Salt and pepper to taste

Heat some water in a pot, add salt and the potatoes, let simmer for 10 minutes.

In a large skillet, brown the ground beef with a dash of cumin and pepper, drain off any excess grease and set aside.

Add 2 tbsp of olive oil over medium-low heat and cook the diced onion until soft, about 4-5 minutes.

Add the chopped garlic and cook until almost golden.

Mix in the bell pepper, cumin, 1 tsp freshly grounded pepper and a little salt – not too much as the olives and capers are salty.

Add the potato pieces and cook for about 5 minutes.

Add back the ground beef, add the wine, and let the liquid reduce.

Add raisins and the tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).

Cook for 10 more minutes and then add the olives and capers.

Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Add the lemon juice. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.

Serve with rice, fried ripe plantains and a salad.