Beef Picadillo

I am trying to mix up the menus each week. Sometimes, I seem to get stuck in a rutt where I'll only make pasta for an entire week, or the menu each night needs burger. This recipe does call for beef sirloin, but had it the night after a vegetarian meal, so that kept meat-lovin' hubby happy! I wasn't too sure I would like this recipe, but after having attempted it, I know I'll put this one in the recipe folder. Hubby really liked it as well. Miss Mia - well, she enjoyed picking out the olive pieces and eating them. She's going through a phase where she will only eat one or two bites of anything I place before her.

I suggest surving this dish with rice and a big, leafy salad.

4 Servings

2 T olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimiento-stuffed olives, coarsely chopped
3 cloves garlic, finely chopped
1 pound ground beef sirloin
2 T tomato paste
1 cup frozen peas and carrots
1 tsp chopped cilantro
salt and pepper

Brown ground beef sirloin. Meanwhile, in a medium skillet, heat the olive oil over medium-high heat until hot. Add the onion, bell pepper, olives and garlic. Cook until the vegetables are tender, about 5 minutes. Stir in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until liquid is reduced. Stir the tomato paste into the meat mixture and simmer over medium low heat, stirring, for 2 minutes. Stir in 2 - 3 T water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro; season with salt and pepper.

Adapted from Rachel Ray magazine