- 1 1/4 pounds ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 cup beer
- 1 1/3 cups drained canned chopped tomatoes (one 15-ounce can)
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 1/4 teaspoons ground coriander
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon Tabasco sauce
- 2 tablespoons cooking oil
- 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch pieces
- 1/2 cup raisins
- 1/2 cup quartered and pitted green olives
- 1. In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
- 2. Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
- 3. Meanwhile, in a large nonstick frying pan,heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
- 4. Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.
- Wine Recommendation: Northern Rhône reds need robust culinary foils, and this sturdy picadillo is up to the task. Look for a St-Joseph or Crozes-Hermitage--or, if you want to splurge, a Hermitage or Côte Rôtie. If you don't, a beer will be just fine.
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