This is not to be confused with the Piccalilli Relish I posted yesterday. This is a Cuban dish that husband loved when I worked at a Cuban restaurant in Brooksville. It was a special one day a week and I can’t remember what day it fell on, but we ran out by the end of lunch every time it was featured. Ramon was a native of Cuba and told me that the Cuban dishes were cooked differently in different parts of his country. I believe this recipe to be very similar to my bosses’ version!
- ¼ cup vegetable oil
- 1 onion, chopped fine
- 1 large bell pepper, chopped
- 2 cloves of garlic, minced
- 1 lb lean ground beef
- ¾ cup sliced green olives with pimento
- 1 teas salt
- 1 can (8 oz) tomato sauce
- ¼ cup dry sherry
- Lightly saute the onions, peppers and garlic in the oil.
- Add ground beef and cook until beef is no longer pink, breaking up as it cooks.
- Add the remaining ingredients and cook over medium-high heat for about 10-15 minutes.
Serve over piping hot cooked rice and enjoy with some Cuban bread and a nice cold glass of Sangria! Of course, Ramon said that it really should be served over yellow rice NOT white, as most Americans prefer………