Meet the Cook: It's fun to watch the expressions of people when they taste this. The first bite is both sweet and tart! I made many one-dish, top-of-the-stove meals while raisins three children. After I'd worked all day, there was always something to do at home. That didn't leave much time to cook! My children all have families of their own now. They live near, and I still enjoy cooking for them - and for my three grandchildren. -Shirley Smith, Orange, California
- 1 pound ground beef
- 1 garlic clove, minced
- 1/2 medium onion, chopped
- 1 small apple, peeled and chopped
- 1/4 cup beef broth
- 1 tablespoon vinegar
- 1 can (8 ounces) tomato sauce or 1 can (7-3/4 ounces) Mexican-style hot tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 cup raisins
- 1/3 cup sliced almonds
- 6 pita pocket halves
- 1 avocado, sliced
- 1/2 cup sour cream
- In a large skillet over medium heat, cook beef, garlic and onion until beef is brown and onion is soft. Drain fat. Stir in apple, broth, vinegar, tomato sauce, salt, cinnamon and cumin; simmer, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in raisins and almonds. Adjust seasoning if necessary.
- To serve, fill each pita half with beef mixture and top with an avocado slice and a dollop of sour cream. Yield: 6 servings.
Originally published as Picadillo in Pita Bread in Country Woman January/February 1991, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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