How to cook Cuban Picadillo

How to cook Cuban Picadillo
Cuban Picadillo
Ingredients
2 teaspoons olive oil
1 lb ground beef (lean)
1 onion, chopped
1/2 green pepper, chopped
8 garlic cloves, minced
1 (15 oz) can tomato sauce
3/4 cup white wine
2 bay leaves
1/4 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon salt
1/3 cup raisins
1/2 cup green olives
2 potatoes, cubed
1/2 cup oil for frying
To serve
Rice
Fried plantains
Instructions
Heat 2 tsp oil in a large skillet over high heat and brown ground beef. (If using fattier ground beef, omit the oil.) Add onion, green pepper, and garlic. Sautee for 2 to 3 minutes.
Lower the heat and add tomato sauce, wine, bay leaves, cumin, salt, and pepper. Mix, cover and simmer for 10 minutes.
While the picadillo is simmering, in a small pot heat ½ c oil over medium-high heat. Fry the potatoes in 2 batches until golden (5 to 7 minutes). Remove the fried potatoes from the oil and place on a paper towel lined plate.*
To the simmered picadillo, add the raisins and fried potatoes. Simmer for another 5 minutes.
Turn off the heat and add the olives.**
Serve the picadillo with rice and fried plantains.

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