Recipe from sneakykitchen.com
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped
- 1 small carrot, finely shredded (optional)
- 3 med garlic cloves, minced
- ½ tsp salt
- ½ tsp dried oregano
- ½ tsp ground bay leaf
- 2 pkts Goya seasoning with saffron, or bijol or other red-yellow Spanish seasoning
- ½ tsp Accent
- black pepper to taste
- ½ cup raisins
- ⅔ cup broken salad olives, drained
- ½ cup dry white cooking wine
- 8 oz tomato sauce
- 3 tbsp tomato paste
- Heat the oil in a large deep skillet or Dutch oven.
- Add the ground beef, onion, bell pepper, celery and carrot.
- Stir and mash to break the meat into granules (a potato masher works great).
- Cook until the meat and onions start to brown, stirring frequently.
- Add the minced garlic and sauté, stirring constantly for another minute.
- Add the seasonings, raisins, olives, cooking wine and tomato sauce.
- Stir to mix.
- Turn heat to medium-low and cook, covered for about 15 minutes or until fairly thick, checking frequently so it doesn't stick or scorch.
- Add tomato paste and mix in well.
- Cook on low for another five minutes.
- Serve with white rice, fried ripe plantains and a light green salad.
- Leftovers can be used the next day to make Spanish rice or sloppy joes.
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