3 lb. ground beef
2 onions, chopped
1-3 cloves garlic (to taste)
2 bay leaves
1/4 tsp. cumin
1/4 tsp. oregano
Salt & pepper to taste
2 c. dry sherry
1/2 c. olive oil
1 c. pitted black olives, halved
1/2 c. sour capers
1 c. raisins
1 c. slivered almonds
2 (6 oz.) cans tomato paste

Mix beef, salt, pepper and 1 cup sherry. Let stand 2 hours. Warm 12 inch iron skillet, roast bay leaves, cumin and oregano. Add oil, garlic, peppers and onions, capers and saute. Add meat and mix. Cover 5 minutes. Uncover, add paste, raisins, almonds and olives. Cook 1 hour. Remove from heat. Add reserve sherry. Let stand 5 minutes before serving. Serve with rice, black beans and green salad. A favorite Cuban dish.

Serves 6-8.