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Cuban-Style Picadillo Recipe

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This recipe for Cuban-Style Picadillo is from Rose's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons Olive Oil
1 large Onion, chopped
1 medium Red Bell Pepper, chopped
3 large garlic cloves, minced
2 teaspoons dried Oregano
2 teaspoons ground Cumin
1 teaspoon ground Cinnamon
2 small Bay Leaves
450 grams (1 pound) lean ground Beef
1/2 medium can whole stewed Tomatoes
1/2 cup dry white Wine
2 tablespoons Tomato paste
1 large Potato cut into small cubes
1/3 cup Raisins
2 teaspoons Salt
65 grams green pimento-stuffed Olives, chopped coarse (quartered)
2 tablespoons Olive brine
Directions:
Directions:
Add oil, onions, bell pepper, and garlic to a frying pan over medium heat. Cook until the onions are soft. Add the oregano, cumin, cinnamon and bay leaves. Continue to cook until the spices are well absorbed. Add the beef, tomatoes, wine, tomato paste, potatoes, raisins and salt. Break up the meat and tomatoes using a spatula. Partially cover and simmer until the potatoes are tender (about 20 minutes). Remove the lid and add the olives. Let the picadillo cook until most of the liquid is gone, leaving a thick sauce that coats the beef (about 10 minutes). When the picadillo is finished, stir in the olive brine (liquid the olives came in) and season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
15 prep, 45 cook, 1 hour total

 

 

 

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