- 500 grams of minced beef
- 50 ml olive oil
- 100 grams of white onion
- 75 grams of olive
- 30 grams of capers
- 30 grams of raisins
- 2 potatoes cut into cubes and fried
- 1 tablespoon cumin
- ½ tablespoon oregano
- 115 grams of red pepper
- 115 grams of green pepper
- 3 garlic cloves
- 100 ml dry wine
- 150 grams of tomato sauce
- Salt and pepper to taste
In a frying pan, heat the olive oil. Add the onion cut into brunoise. When it starts to brown, add the pepper cut into small cubes. Crush the garlic and let this sauce cook for a few minutes over medium heat.
Add the salt and pepper ground beef and stir well so that it becomes fragrant. Cook it for about 10 minutes, stirring continuously so that it does not stick and is well mixed. Add the dry wine, chopped olives, raisins, cut potatoes and capers. Stir again and add the tomato sauce.
Let it cook for about 10 minutes over medium heat. If you notice that it is dry you can add more dry wine or a little water. Each teacher has his or her own little book, but this is a juicy dish, be careful not to let it dry out but also not to have too much liquid.
The Chef recommends that you accompany it with white rice, black beans, chicharrones, plantains and fried egg. We hope you enjoy this peasant tray.
Enjoy your meal!!