Brazilian Picadillo

By RossanaV

Ingredients

• 1/2 lb. ground beef
• 1 large red bell pepper
• 1/4 C Castelvetrano olives or Spanish olives
• 1 cup Mirapoix
• 1/2 cup of tomato sauce
• 1 T. tomato paste
• 1/4 cup raisins
• 2 T. Parsley chopped
• I bag riced cauliflower
• 1 T. Worcestershire
• 1/2 t. each of paprika, cinnamon and cumin
• 1 T. crushed garlic

Details

Servings -2
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Coarsely chop bell pepper. Cut olives in half lengthwise. In frying pan over med-hi heat warm 1-2 t. of oil. Add mirepoix and bell pepper, season with salt and pepper. Cook, stirring occasionally until vegs. start to soften, 2-3 minutes. Add ground beef and paprika, cinnamon and cumin. Cook until meat is browned but not cooked through. About 3-4 mins. Add tomato sauce, tomato paste, garlic, raisins and olives and 1/2 cup water and bring to a boil, stirring occasionally until vegs. are tender, beef is cooked and sauce thickens slightly, 2-3 mins. Remove from heat and season with salt and pepper.

While meat is cooking warm 1-2 t. oil in another pan over medium heat and add riced cauliflower and Worcestershire sauce. Season with salt and pepper and cook, stirring frequently until softened, about 7-8 mins. Remove from heat and add 1-2 T. of chopped parsley. Serve meat over cauliflower.