Saturday, May 2, 2009


1 ½ pounds top choice ground beef
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ cup olive oil
1 garlic cloves, chopped fine
1 medium onion, chopped fine
1 small green bell pepper, chopped fine
½ cup dry white wine
1 cup tomato sauce
1 medium potato peeled and cut into pieces
8 green olives, pitted and sliced
Salt and ground black pepper to taste
Thoroughly combine the beef, oregano, and cumin in a mixing bowl.Heat the olive oil in a skillet and cook the garlic, onion, and bell pepper until soft. Add the meat, wine, and tomato sauce. Cover and cook over a medium to low heat for about 15 minutes.
Add the potatoes, cover and cook for an additional 15 minutes. Add the olives and cook uncovered, for another 15 minutes, or until the liquid is almost fully reduced, making sure that the meat is still moist. Season with salt and pepper for taste.
Serves 4

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