Categories:Beef, Quick & Easy
Serves: 4/6
Prep Time: 30 Min
Cook Time: 40 Min
Ingredients
1 1/2 lb ground round, try to buy less fatty ground beef.
1 tsp ground oregano
1 tsp ground cumin and 1 teaspoon garlic powder
4 clove fresh garlic mashed or put through a garlic press
1 md sweet onion diced
1 lg fresh green bell pepper diced
1 sm can tomato sauce like hunts or delmonte
2 md potatoes peeled and diced
8/10 lg stuffed green olives with pimentos
1/4 c golden or black raisins
1 lg lime or lemon juice
1/4 c olive oil
1/4 c white dry cooking wine or white drinking wine
1 tsp salt
1/2 tsp black pepper
1 sm packet goya sazon seasoning with culantro/achiote
1/2 tsp cumin, oregano and garlic powder, salt and pepper, in a shaker
1 tsp balsamic vinegar
Juliann’s Notes:
This is one of my Picadillo dishes that I make often. My mother-in-law taught me to make this ground beef dish many years ago. It is delicious on top of white rice. A must is to serve the fried sweet plantains alongside the picadillo. I also like to serve with black beans and a salad. Enjoy this traditional Cuban dish.
Enjoy!
Directions
1) In a mixing bowl combine the ground beef, garlic powder, cumin, oregano, salt, pepper and lemon or lime juice. Do not use the shaker seasonings save that for the end of this recipe).
2) In a frying pan heat the olive oil saute the onions, green pepper, fresh garlic, and the raisins. When veggies are somewhat limp add the ground beef and continue to saute until the meat begins to loose it’s red color. Next add the wine, tomato sauce, fill the empty tomato sauce can with water and add to the meat.
Cover and cook for 15 minutes over a medium flame. After the 15 minutes have passed add the potatoes, olives, Goya sazon packet, vinegar, and two or three good shakes from the shaker seasoning. Stir well cover and continue to cook for 15/20 minutes over a medium low flame on a simmer until potatoes are cooked through.
Taste to see if your seasoning is ok add more salt and pepper if needed. Serve over fluffy white rice along with fried sweet plantains. If too soupy uncover and let cook for 10 more minutes. Enjoy
Sources: FoodNet/Esquivel/InternetPhotos/TheCubanHistory.com
Picadillo Cuban Style Recipe/The Cuban History/ Arnoldo Varona, Editor
PICADILLO CUBANO
Ingredientes
3 cucharadas de grasa de tocino
1 papa grande, pelada y en cubitos
1 lb. (500 gm) carne de res molida
1 taza de jamón en trozos
1 cebolla grande picada
1 chile verde campana (ají verde) picado
Preparación
CALENTAR la grasa de tocino en una sartén grande a fuego medio-fuerte. Añadir las papas y cocinar de 5 a 6 minutos o hasta que queden doradas. Sacar de la sartén.
COCINAR la carne molida en la misma sartén a fuego medio-fuerte hasta que quede bien cocida. Escurrir. Mezclar el jamón, la cebolla, el chile verde (ají verde) y el ajo con la carne. Cocine por 8 minutos mezclando ocasionalmente o hasta que la cebolla quede tierna. Añadir las pasas, las aceitunas, los cubitos la salsa de tomate, el comino, el orégano y el vinagre.
SERVIR sobre el arroz y con huevos fritos.
Sources: FoodNet/Esquivel/InternetPhotos/TheCubanHistory.com
Picadillo Cuban Style Recipe/The Cuban History/ Arnoldo Varona, Editor