Try this Picadillo Con Alcaparras (Picadillo with Cape recipe, or contribute your own.
Suggest a better descriptionUse a large skillet with cover. Heat olive oil and brown beef in hot oil until red of meat disappears. Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano, and capers. Add to meat in skillet. Mix well and cook covered for about 10 minutes on moderate heat. Cut olives into thin rounds. Add to the meat mixture together with the vinegar, tomato sauce, burgandy wine, hot sauce, sugar, and nutmeg. Stir well and cook 5 minutes, uncovered. Now add the water and mix well. Correct seasoning. If salt is needed, add it at this point (the salt released from the olives may be sufficient for your taste). Cover the skillet and cook at low heat for approximately 30 minutes, or until most of the liquid is absorbed. If the liquid is not absorbed sufficiently at the end of 30 minutes, cook uncovered until liquid evaporates. Serve over long grain white rice and ripe fried plantains if available.
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 943 | ||
Calories from Fat: 703 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.1g | 104 % | |
Saturated Fat 29g | 145 % | |
Monounsaturated Fat 27.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 226.8mg | 70 % | |
Sodium 905.3mg | 31 % | |
Potassium 956.1mg | 25 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 5.1g | ||
Protein 49g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 943
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