2       pounds ground round

½      cup olive oil

4       medium-sized onions, chopped

3       cloves garlic, finely chopped

1       6-ounce can tomato paste

2       green peepers, seeded and diced

½      cup stuffed green olives, chopped

1       3 1/2 – ounce bottler of capers, drained

½      raisins

1       teaspoon Worcestershire sauce

1       bay leaf

Salt and freshly ground pepper to taste

1       teaspoon oregano or to taste

2       cups cooked rice

4       sliced fried ripe plantain

 

 

          Brown meat in the olive oil in a heavy skillet. Drain off the liquid remaining. Add the remaining ingredients. Mix well. Cook over low heat, stirring, for 30 minutes. Serve on rice with fried rice plantains on the side.

 

 

Serves:          4-6