Meat Stew with Capers

This stew is served with rice for a main meal, accompanied by a salad or preceded by a soup.

2 TBS olive oil

11⁄2 pounds ground beef (substitute pork, chicken, or turkey)

1 onion, chopped fine

1 ripe tomato, peeled and seeded, then chopped fine

1 green bell pepper, cored, seeded, and cut into thin strips

1 garlic clove, minced

1 bay leaf

1 tsp oregano

1⁄4 cup capers, drained

12 green olives, pitted, sliced into rings

1 TBS wine vinegar

2 TBS tomato paste

1⁄4 cup water or stock

1⁄2 tsp brown sugar

1⁄8 tsp nutmeg

salt to taste

chili sauce (Tabasco or similar) to taste

• In a heavy saucepan, heat olive oil over medium heat; brown meat thoroughly.
• Stir in onion, tomato, green pepper, garlic, bay leaf, oregano, and capers; cover and cook until onion is softened, for about 10 minutes.
• Stir in olives, vinegar, tomato paste, water, sugar, nutmeg, salt, and 2–3 drops chili sauce.
• Cover and simmer for 30–40 minutes until most of the liquid is absorbed.
• Serve hot.