SLOPPY JOSES:

Cuban recipes: BEEF PICADILLO (Robin Rombach, September 27, 2007, Post-Gazette)

Picadillo is a spicy, but not hot, ground meat dish that falls somewhere between hash and minced meat. In Cuba, it is often served over rice, with beans and plantains or used as a filling for empanadas. [...]

* 1 1/2 tablespoons olive oil
* 3/4 cup diced onion
* 3/4 cup chopped bell pepper
* 1 tablespoon minced garlic (2 to 3 cloves)
* 1 1/2 pounds lean ground beef
* 2/3 cup tomato sauce
* 1/3 cup pimiento-stuffed green olives, sliced
* 1/3 cup raisins
* 1 1/2 tablespoons brine-packed capers, drained
* 3 tablespoons white wine vinegar or dry sherry
* 1/2 teaspoon ground cumin
* 1/2 teaspoon dried oregano leaves
* 1/4 to 1/2 teaspoon sugar
* Salt to taste

In a large skillet over medium heat, warm the oil. Add the onion and bell pepper and saute until the onion is translucent and softened, about 8 minutes. Add the garlic and cook for 2 minutes more.

Add the beef and saute until lightly browned, about 5 minutes. Stir in the tomato sauce, olives, raisins, capers, vinegar, cumin, oregano, sugar and salt. Reduce the heat to low, cover and simmer for 20 minutes, or until the mixture's consistency is like that of a sloppy joe. Serve hot or use as a filling.

With rice, serves 4 to 6.