Dinner was a one skillet dish with rice on the side. I used one potato instead of two, two carrots, two stalks of celery instead of red pepper, about 1/4 C. green olives and no capers.
Cuban Beef Picadillo
WRITTEN BY FERNANDA ALVAREZ
Prep Time: 15 Minutes Cook Time: 15 Minutes Yields: 8
Ingredients
• 2 TABLESPOONS OLIVE OIL
• 1 MEDIUM LARGE RED ONION CHOPPED
• 1 CUP CARROTS DICED
• 3 CLOVES GARLIC FINELY CHOPPED
• 1 RED BELL PEPPER DICED
• 3 POTATOES PEELED AND CUT IN SMALL CUBES
• 1 POUND GROUND BEEF
• 1 TABLESPOON GROUND CUMIN
• SALT AND PEPPER TO TASTE
• ½ CUP RAISINS
• ½ CUP WHOLE GREEN OLIVES, STUFFED W/ PIMIENTOS
• ¼ CUP CAPERS DRAINED
• 2 CUPS TOMATO SAUCE (8 OZ EACH)
Difficulty: Not Too Tricky
Beef, potatoes, olives, raisins, capers and more come together in this classic Cuban dish.
If you're looking for an simple, flavorful dish you can make in large batches for a family dinner with leftovers to spare, I highly recommend this beef picadillo recipe. Picadillo can be found in Spain, all over Latin America, and even in the Philippines. The recipe (along with its accompaniments) varies slightly by country, but it's a dish that brings together many contrasting flavors. I love the combination of the sweet raisins with the sour notes of the olives and capers, and the aroma of the spices and stewed meat and vegetables. I always make large portions, so I can enjoy it the next day with a fried egg. Delicioso!
Directions
1 Bring a medium skillet to medium heat. Add the olive oil, red onion, carrots, garlic cloves, red bell pepper and potatoes.
2 Cook until soft and golden brown, around 6 minutes. Add beef and cook for 5 more minutes or until fully cooked and a slight brown caramel color. Season with cumin, salt and pepper.
3 Add raisins, olives, capers and tomato sauce, and cover.
4 Continue cooking over medium heat, stirring occasionally, for 10 minutes. If the sauce thickens too much, you can add some more wine or a little bit of water.
5 Enjoy with a side of white rice.
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