Picadillo a la Habanera (Ground Beef Hash)

Ingredients

• 1 lb Ground beef
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Green bell pepper
• 3 cloves Garlic
• 8 oz Tomato sauce
• 2 medium Potatoes
• 0.25 cup Raisins
• 0.25 cup Green olives
• 0.5 tsp Cumin
• 0.5 tsp Oregano
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Red wine vinegar

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large 12-inch skillet over medium heat (175°C/350°F). Add the 1 lb of ground beef and cook, breaking it up into small pieces with a spoon, until it is browned all over, about 5-7 minutes. Drain off any excess grease from the skillet.
2. 2Add the chopped 1 medium onion and the chopped 1 medium green bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced 3 cloves garlic and cook for 1 minute more, until you can smell its fragrance.
3. 3Stir in the 8 oz of tomato sauce, the 2 medium potatoes cut into 1/2-inch cubes, the 0.25 cup of raisins, the 0.25 cup of green olives, the 0.5 tsp of cumin, the 0.5 tsp of oregano, the 0.75 tsp of salt, and the 0.25 tsp of black pepper. Stir everything together well.
4. 4Reduce the heat to low, cover the skillet with a lid, and let it simmer for 15-20 minutes. Check the potatoes by poking them with a fork; they are done when they are tender and easily pierced.
5. 5Just before you are ready to serve, stir in the 1 tablespoon of red wine vinegar.
6. 6Serve the picadillo hot, perhaps with white rice.

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