1/2 cp chopped sweet onions
1/4 cp chopped sweet pepper
1 clove garlic, minced
3 tbsp butter or oil
2 cps chopped tomatoes
1 1/2 cps chopped cooked beef
1/2 cp beef stock or bouillon cube dissolved in hot water
1 tsp salt
1 tsp vinegar
1 bay leaf, broken into small pieces
dash of cloves
1 - Cook onions, pepper, and garlic in hot butter or oil until soft.
2 - Add tomatoes and let stew for 10 minutes.
3 - Now put in beef, beef stock, salt, vinegar, bay leaf, and cloves.
4 - Stir to blend ingredients.
5 - Turn into a small casserole and put in oven (at 400 degrees F.) until well baked and savory.
6 - Cubans serve Picadillo at noon with cooked rice, fried bananas, and fried eggs. I like it as a late supper after an eveniong of bridge.