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Picadillo

by on January 20, 2011 in Beef, Main Courses January 20, 2011 BeefMain Courses
4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Description

Here is the recipe for the authentic Cuban Picadillo. It includes green olives, raisins and capers. Don’t be scared by the seemingly strange ingredients – it’s delicious!

Ingredients

  • 1 pound Lean Ground Beef
  • ½ cups Sherry Cooking Wine
  • ⅛ teaspoons Cumin
  • ⅛ teaspoons Oregano
  • ⅛ teaspoons Pepper
  • 1 whole Small Onion
  • ½ whole Green Pepper
  • 3 cloves Garlic
  • ¼ cups Olive Oil
  • 1 can Tomato Sauce (8 Oz)
  • 1 teaspoon Red Wine Vinegar
  • 1 teaspoon Salt
  • ¾ cups Green Spanish Olives With Pimentos
  • 1 jar Capers (4-5 Oz.)
  • ½ cups Raisins

Preparation

Combine ground beef, sherry, cumin, oregano and pepper in medium bowl. Let meat marinate for 30 minutes.

Chop onion and green pepper. Crush garlic cloves.

Heat olive oil in a saucepan over medium heat. Add garlic first, then add onions and green pepper. Saute until the onions start to get soft. Add tomato sauce, vinegar and salt. Stir and let simmer for 7-10 minutes.

Add marinated meat, green olives, capers, and raisins. Let simmer for 20 minutes, stirring occasionally.

Serve over white rice, with salad and crusty bread on the side.

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rivergirl10 on 1.21.2011

This is my favorite dish to order at our local Cuban restaurant. Maybe I can make it myself and order something else authentic.

2 Reviews

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disneyfreak on 3.8.2011

I made this with a few substitutions mostly because I didn’t have the right stuff in the house. I used balsamic instead of the vinegar called for. I used green olives instead of the stuffed ones because I had them in the fridge. Also, I used ground turkey in place of the ground beef. It came out wonderfully and my daughter and I enjoyed it. I would make it again.

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Elaine on 2.3.2011

This was pretty good. I had to substitutions. I used white wine instead of sherry and I thought I had raisins but didn’t so I used crasins. I enjoyed it but the family thought the capers and olives … in that quantity was a little overpowering. To make it again, I would cut both of those in half. Otherwise a great new taste for ground beef!

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