Oxmoor House
6 servings


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1 small onion, finely chopped
1 small green pepper, seeded and chopped
1 clove garlic, minced
2 tablespoons olive oil
2 pounds ground chuck
12 pimiento-stuffed olives, sliced
1 large tomato, peeled, seeded, and chopped
1/4 cup tomato sauce
1/4 cup water
2 tablespoons capers
1 tablespoon wine vinegar
1 teaspoon salt
1 bay leaf
1/2 teaspoon dried whole oregano
1/2 teaspoon brown sugar
4 drops hot sauce
Dash of nutmeg
Hot cooked rice


Sauté onion, green pepper, and garlic in hot oil in a large skillet. Add meat; cook over low heat until meat is browned, stirring to crumble. Drain off pan drippings.

Add remaining ingredients except rice, mixing well. Simmer 5 minutes, uncovered. Cover and simmer 40 minutes. Remove from heat, and discard bay leaf. Serve over hot cooked rice.

Created date

February 2010