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

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

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
food-to-live-by Food to Live By
by Myra Goodman
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Close_overlay

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
Close_overlay

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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?