Picadillo (Recipe)

This Spanish ground meat stew is great party fare.  I've substituted dried apricots for the traditional raisins.  Double the recipe for a larger group.  Use a filling for tortillas or tacos or serve over steamed rice or orzo.  Toasted slivered almonds or pine nuts make an attractive garnish.

Ingredients

2 pounds lean ground beef or ground turkey

2 medium onions, chopped

2 garlic cloves, crushed through a press

1 (14 1/2 ounce) can diced peeled tomatoes in puree

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1/2 cup dry sherry

1/4 cup balsamic vinegar

1/3 cup chopped dried apricots

1/2 cup coarsley chopped pimiento stuffed olives

1 1/2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Steps

1.  In a large skillet, cook the beef and onions on top of the stove over medium-high heat, stirring occasionally, until the beef is browned and crumbly, 6 to 8 minutes.  Drain off excess fat.

2.  Transfer the beef and onions to a 3 1/2 quart electric slow cooker.  Add all the remaining ingredients, stirring to blend well.

3.  Cover and cook on the low heat setting about 5 to 6 hours.  Serve hot.