Picadillo

 

1 smallish onion, chopped

1 lb. ground beef

1 15-oz. can tomato sauce or crushed tomatoes

1/4 cup olives, pitted and chopped

1 1/2 TB capers

1/4 cup raisins

2 TB Worcestershire sauce

2 TB vinegar

salt and freshly ground black pepper to taste

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Heat oil in skillet and saute onion until golden. Add beef, breaking it up as it browns. Add tomato sauce and mix well. Add all other ingredients, stir until meat is cooked and flavors blended, about 15 minutes. Taste. Add more vinegar and Worcestershire if necessary. Serve over rice.

Works equally well with ground turkey.

4 servings.

From Linda Gassenheimer, Keys Cuisine (Atlantic Monthly Press, 1991).