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Picadillo
3 tablespoons bacon drippings
1 large potato, peeled and coarsely chopped
1 lb. ground beef
1 cup chopped ham
1 large onion, chopped
1 large green bell pepper, chopped
1 tablespoon chopped garlic
1/4 cup currants or raisins
1/4 cup pimiento-stuffed green olives, cut in half
2 Beef Flavor Bouillon Cubes, crumbled
2 tablespoons tomato sauce
1 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/2 teaspoon white vinegar
Hot, cooked rice
4 sunny-side-up eggs (optional)
Heat bacon drippings in large skillet over medium-high heat. Add
potato; cook, stirring occasionally, for 5 to 6
minutes or until browned.
Remove from skillet; set aside.
Cook beef in skillet over medium-high heat until no longer pink; drain.
Stir in ham, onion, bell pepper and garlic; cook,
stirring occasionally, for
8 minutes or until onion is tender. Stir in potato,
currants, olives,
bouillon, tomato sauce, cumin, oregano and vinegar.
Serve over rice. Top with egg.
Serving Size: 4
   
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