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1-1/2 lb. ground beef
In a large skillet, cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, (salt) and pepper. Bring to boil. Reduce heat; cover and simmer for 5 minutes.
Add peas, cover and cook 5 minutes longer or until heated through. Serve over rice or noodles.
Posted by Brocha Isaacson Perlstein
Nutritional Info Per Serving: N/A
1 medium green pepper, chopped
1 medium onion, chopped
1 14-1/2-oz. can diced tomatoes, undrained
3 tablespoons tomato paste
1/3 cup raisins
1/3 cup sliced stuffed olives
1 tablespoon cider vinegar
3 garlic cloves, minced
2 tsp. ground cumin
1/2 tsp. salt (optional; kashered meat does not really need the additional salt)
1/2 tsp. pepper
1/2 cup frozen peas