← Back to Search Results
sauteeing Cuban
Beef Picadillo Recipe-3458

Photo by: Joseph De Leo
Comments: 0


Picadillo Clásico

Picadillo is a spicy, but not “hot,” chopped or ground meat dish that falls somewhere between hash and mincemeat. It is usually made with beef, but there are also versions with pork, lamb, turkey, or fish. Picadillo is tasty and versatile. In Cuba, it is often served as a main course over fluffy rice, with black beans and fried plantains, or used as a filling for empanadas, stuffed potatoes, or shepherd’s pie.

Yield: Serves 4 to 6


  • 1½ tablespoons olive oil
  • ¾ cup diced onion
  • ¾ cup chopped green bell pepper
  • 1 tablespoon minced garlic (2 to 3 cloves)
  • 1½ pounds lean ground beef
  • 2/3 cup tomato sauce
  • 1/3 cup sliced pimiento-stuffed green olives, drained
  • 1/3 cup raisins
  • 1½ tablespoons brine-packed capers, drained
  • 3 tablespoons white wine vinegar or dry sherry
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano leaves, crumbled
  • ¼ to ½ teaspoon sugar, or to taste
  • Salt to taste


In a large skillet over medium heat, heat the oil. Add the onion and bell pepper and sauté until the onion is translucent and softened, about 8 minutes. Add the garlic and cook for 2 minutes more.

Add the beef and sauté until lightly browned, about 5 minutes. Stir in the tomato sauce, olives, raisins, capers, vinegar, cumin, oregano, sugar, and salt. Reduce the heat to low, cover, and simmer for 20 minutes, or until the mixture’s consistency is like that of a sloppy Joe. Serve hot or use as a filling.

© 2006 Beverly Cox

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6 and includes 1/8 teaspoon of added salt per serving.

286kcal (14%)
38mg (4%)
19mg (32%)
11mcg RAE (0%)
73mg (24%)
694mg (29%)
5g (26%)
16g (25%)
3mg (19%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
nigella-express Nigella Express
by Nigella Lawson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-sweet-life The Sweet Life
by Kate Zuckerman
martin-yans-china Martin Yan's China
by Martin Yan

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?