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90 minutes
Prep: 20 minutes
Cook: 60 minutes
230 calories per serving view nutrition facts
8 servings
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| 1/3 | cup | currants | dried |
| 1/4 | cup | vegetable oil | |
| 1 | cup | onions | chopped |
| 1 | tablespoon | garlic | mined |
| 1 | cup | green bell pepper | |
| 1/3 | cup | pimento stuffed green olives | |
| 3 1/2 | cups | capers | drained |
| 3 | tablespoons | white vinegar | |
| 1/4 | teaspoon | cinnamon | |
| 1/4 | teaspoon | cloves | ground |
| 1 | each | bay leaf | |
| 1 | x | red hot pepper sauce (eg. Tabasco) | dash |
| 2 | pounds | beef round steak | or chuck, ground |
| 3 | cups | tomatoes | and |
1. Place the currants in a bowl and cover with warm water.
Set aside to soak.
2. Meanwhile, heat half the oil in a kettle and add the onion, garlic and green pepper.
Cook, stirring, until wilted. Add the olives, capers, vinegar, cinnamon, cloves, bay leaf and tabasco sauce to taste.
Cook, stirring occasionally, about 10 min.
3. While the vegetable mixture is cooking, heat the remaining oil in a skillet and add the meat.
Cook, breaking up the meat with the side of a metal spoon to prevent lumps, until the meat loses its red color.
4. Add the meat to the vegetable mixture and stir to blend.
5. Drain the currants and add them.
6. Add the tomatoes. Cook, stirring often, about 45 min.
Skim off the fat as it rises to the surface during cooking.
7. Serve hot with freshly cooked rice.
| % Daily Value* | |
| Total Fat 10.0g | 16% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 177mg | 7% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 27.0g | 54% |
| Vitamin A | 13% | Vitamin C | 57% | |
| Calcium | 4% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Yum yum! I made a huge recipe of this when it was my group's turn to provide a summer dinner for the local homeless shelter and it got lots of rave reviews.
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