Pineapple Picadillo

Serves 4

This is a Cuban-type picadillo with the addition of pineapple. I have lost the original recipe, which was an Ernest Hemingway creation. I have tried to recreate it here. The combination of salty and sweet in this recipe is divine. I have experimented with other fruit, but pineapple is my favorite.

ingredients

2 tbsp olive oil
4 cloves garlic, chopped
1 C chopped onion
1 C choped green bell pepper
2 lbs lean ground chuck
3/4 tsp salt
3/4 tsp freshly ground black pepper
3/4 tsp cinnamon
3/4 tsp ground cumin
3/4 tsp ground coriander
1 bay leaf
1/2 C red wine
1 14 1/2-ounce can petite chopped tomatoes
1/2 C pineapple tidbits
1/4 C raisins
1/2 C pimiento-stuffed olives, sliced
Hot sauce

directions

1
In a large, deep fry pan heat 1 tablespoon olive oil over medium heat. Brown ground beef, breaking up with spatula, until all pink color is gone. Add garlic, onion, and green pepper and continue to saute until onions are transparent. At this point, drain most of the fat off the beef and vegetables.
2
Put the pan back over moderate heat and add the salt, pepper, spices and bay leaf. Saute the mixture for about 2 minutes, to let the flavor of the spices develop. Add the wine and the tomatoes and cover. Cook over low heat for 1 hour.
3
Uncover pan and cook liquid away over high heat for a few minutes if mixture seems too watery. Turn heat off and add olives.
4
Serve with flour tortillas or rice. Pass pineapple, raisins, and hot sauce to taste.