Recipe Index

Ingredients

• 2 medium russet potatoes, peeled and cut into 1/4- to 1/2-inch cubes
• Canola oil, for frying (enough to cover the bottom of a skillet by about 1/2 inch)
• 1 teaspoon salt, divided, plus a pinch or two
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 1 large carrot, cut into small dice
• 2 to 3 garlic cloves, minced
• 1 pound lean ground beef
• 1/4 cup dry white wine
• 1 (8-ounce) can tomato sauce
• 1/4 cup water
• 1/2 cup pitted Spanish green olives

Method

1. Heat the canola oil in a large skillet over medium-high heat. Fry the potato cubes in a single layer for 8 to 10 minutes, turning occasionally, until golden and tender. Drain on paper towels and sprinkle with a pinch of salt.
2. Pour off the frying oil. Add the olive oil to the same skillet over medium heat and cook the onion and carrot for about 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Add the ground beef, breaking it up with a spoon, and cook for 6 to 8 minutes until well browned. Drain off any excess fat.
4. Season the beef with the remaining salt, the oregano, cumin, and black pepper. Pour in the white wine and cook for about 2 minutes, scraping the pan, until it mostly evaporates.
5. Stir in the tomato sauce and water, reduce the heat, and simmer gently for about 20 minutes, stirring occasionally, until the sauce thickens around the beef.
6. Stir in the olives and the fried potatoes and simmer for 5 minutes more so the flavors come together.
7. Taste and adjust the salt and pepper, then serve hot, traditionally with white rice.

Prep: 15 min · Cook: 50 min · Total: 65 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data