← Back to Search Results
sauteeing Cuban
Beef Picadillo

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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%)
589mg
36mg
24g
7g
2g
12g
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

lucid-food Lucid Food
by Louisa Shafia
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
lidias-italy Lidia's Italy
by Lidia Bastianich
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-explorations Baked Explorations
by Matt Lewis
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-provence-cookbook The Provence Cookbook
by Patricia Wells
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Sign in here
Close_overlay

Sign up to 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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?