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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cuban-Style Picadillo Recipe

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This recipe for Cuban-Style Picadillo is from Rose's 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:  
1 tablespoon Olive Oil
1 medium Onion, chopped
1 small Red Bell Pepper, chopped
3 large Garlic Cloves, chopped
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1/2 teaspoon Ground Cinnamon
2 small Bay Leaves
450 grams Lean Ground Beef
1/2 medium can of Stewed Tomatoes
1/2 cup Dry White Wine
2 tablespoons Tomato Paste
1 Large Potato, cut into 1/2 inch cubes
1/3 cup Raisins
1/2 teaspoon Salt
1/2 cup Green Pimento-Stuffed Olives
2 tablespoons Olive Brine

Directions:
Directions:
Add the oil, onions, bell pepper, and garlic to a frying pan over medium heat. Cook until the onions are tender. Add the oregano, cumin, cinnamon, and bay leaves. Continue cooking 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 adjust 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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