Picadillo Clasico (Classic Picadillo)

1 tablespoon vegetable oil
1 medium onion, peeled and chopped
1 large green bell pepper, cored, seeded, and chopped
3 garlic cloves, peeled and minced
1 pound extra lean ground beef
1/4 cup tomato sauce
1/4 cup sliced, stuffed green olives
1/4 cup raisins
1 tablespoon capers
2 tablespoons white vinegar
1/4 teaspoon sugar
1 teaspoon salt (I'd leave this out - olives are salty)
1/2 teaspooon freshly ground black pepper
1 6 ounce jar pimientos, drained and sliced
6 slices of french bread, fried in oil
Heat oil in a large skillet over medium heat. Saute the onion
and green pepper until the onion is translucent. This is about 3 to 5
minutes. Add the garlic and saute for another 2 minutes more. (Note,
this is your sofrito.)

Add the beef and break it up well- you want no lumps. Add the
tomato sauce, olives, raisins, caper, vinegar, sugar, slat and pepper.
Reduce the heat to low, cover and simmer for at least 20 minutes. The
consistency should be slightly liquid.

Transfer the picadillo to a serving dish and garnish with the
pimento slices. Arrange the slices of fried bread around the plate.
Picadillo a la Criolla (Picadillo Creole Style): Omit the tomato
sauce. After the picadillo has simmered for 20 minutes, stir in 4 or 5
beatne eggs and cook them until scrambled.

Picadillo con Papitas Fritas (Picadillo with Fried Potatoes):
While the picadillo simmers, fry 1 pound of peeled cubed potatoes in 1/4
cup of vegetable oil over medium heat until the potatoes are golden
brown. This will take about 10 minutes. When the picadillo is done,
toss the potatoes in and mix well. If you want to reduce the fat, add
the potatoes raw to the picadillo and cook until done.