Ingredients
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3 tbsp olive oil
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1 large yellow onion, finely chopped
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1 large yellow pepper, cored and seeded, medium chopped
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1 large red bell pepper, cored and seeded, medium chopped
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garlic bulb, peeled and finely chopped
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2 bay leaves
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2 lbs grass fed ground beef
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⅔ cup red wine or dry sherry
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small can of tomato paste
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can of diced tomatoes
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3 tsp of cumin
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2 tsp dried oregano
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1 tsp of brown sugar
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salt and pepper to taste
Directions
In a sturdy large pan, heat oil over medium high heat, Sauté the onion, peppers, and garlic stirring frequently for about 5 minutes. Add ground beef to the skillet and cook until browned. When the meat is browned carefully tilt the pan and remove the excess fat with a large spoon
Add the wine or sherry and stir for a couple of minutes. Add the tomato paste, diced tomatoes, cumin, oregano, sugar and bay leaf. If you’re using raisins, olives, capers and/or cherry tomatoes add them now.
Lower the heat and simmer for 15-20 minutes. Season with salt and pepper. Remove and discard bay leaves. Serve warm over white rice with a side of black beans and fried plantains OR use as a filling for empanadas or tacos.
Recipe Note
You may also add raisins, olives, capers and/or cherry tomatoes.
Richard Ritz on
Can you please send me your recipe for Cuban sandwiches???
Mariana on
I love it!