Beef Picadillo - cooking recipe

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimento stuffed olives, coarsely chopped
3 garlic cloves, finely chopped
1 lb ground sirloin
2 tablespoons tomato paste
1 cup frozen peas and carrot
1 tablespoon chopped cilantro
salt
pepper

Preparation

In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking.
Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes.
Crumble in the ground beef, using a wooden spoon to break up any large clumps.
Increase the heat and cook until the liquid is reduced.
Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes.
Stir in 2 to 3 tablespoons 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.