Picadillo - cooking recipe

Ingredients

1 lb lean ground beef
2 onions, chopped
4 garlic cloves, minced
2 small sweet green peppers, chopped
1 (5 1/2 ounce) can tomato paste
1 cup water
1/2 cup raisins
1/4 cup green olives, pitted and chopped
2 tablespoons capers, drained
1 -2 tablespoon Worcestershire sauce (or to taste)
1 -2 tablespoon red wine vinegar (or to taste)
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Using a large nonstick skillet, cook beef over medium heat, breaking up with spoon, until browned and drain off any fat.
Add onions and cook, stirring often, for 5 minutes or until nearly tender.
Add garlic and peppers, and cook, stirring often, for 2 to 3 minutes or until onions are softened.
Mix tomato paste with water and stir into beef mixture along with raisins, olives, capers and Worcestershire sauce (original recipe called for 2 tbsp Worcestershire sauce but I found that to be too much).
Simmer for 5 minutes to blend flavors then stir in vinegar (I would add the same amount of vinegar as Worcestershire sauce), salt and pepper.