PICADILLO CON ALCAPARRAS (PICADILLO WITH CAPE

      Title: PICADILLO CON ALCAPARRAS (PICADILLO WITH CAPE
  Categories: Spanish, Main dish
       Yield: 6 Servings
  
     1/4 c  Olive oil
       2 lb Ground beef
            -- (chuck or top round)
       1 sm Onion; finely chopped
       1 lg Ripe tomato; peeled, seeded,
            -- and finely chopped
       1    Garlic clove; minced
       1    Bay leaf
       1 ts Crushed oregano
       3 oz Bottled capers
       8    Pimiento-stuffed olives
       2 tb Wine vinegar
       3 tb Tomato sauce
     1/4 c  Burgandy wine
       2 dr Hot sauce (more to taste)
     1/2 ts Brown sugar
       1 ds Nutmeg
     1/4 c  Water
            Salt if needed
  
   Use a large skillet with cover. Heat olive oil and brown beef in hot
   oil until red of meat disappears. Combine onion, green pepper,
   tomato, garlic, bay leaf, crushed oregano, and capers. Add to meat in
   skillet. Mix well and cook covered for about 10 minutes on moderate
   heat. Cut olives into thin rounds.  Add to the meat mixture together
   with the vinegar, tomato sauce, burgandy wine, hot sauce, sugar, and
   nutmeg. Stir well and cook 5 minutes, uncovered.  Now add the water
   and mix well. Correct seasoning. If salt is needed, add it at this
   point (the salt released from the olives may be sufficient for your
   taste). Cover the skillet and cook at low heat for approximately 30
   minutes, or until most of the liquid is absorbed. If the liquid is
   not absorbed sufficiently at the end of 30 minutes, cook uncovered
   until liquid evaporates. Serve over long grain white rice and ripe
   fried plantains if available.
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