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Picadillo

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Source: Quick from Scratch - One Dish Meals

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Reviews: 3 See Reviews

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Active Time:  15 Minutes
Total Time:  25 Minutes
Yield:  Serves 4

Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, and green olives. Picadillo, which should be only slightly saucy, often fills empanadas or soft tacos. We like it with corn bread or warm flour tortillas.

RECIPE INGREDIENTS

1 1/4 pounds ground beef

1 large onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1/2 cup beer

1 1/3 cups drained chopped canned tomatoes (one 15-ounce can)

2 tablespoons tomato paste

2 teaspoons ground cumin

1 1/4 teaspoons ground coriander

1 1/2 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1/4 teaspoon tabasco sauce

2 tablespoons cooking oil

1 pound baking potatoes (about 2), peeled and cut into 1/2-inch pieces

1/2 cup raisins

1/2 cup quartered and pitted green olives

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DIRECTIONS

In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.

Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.

Meanwhile, in a large nonstick frying pan,heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.

Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

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Beef Skillet Dinners

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

549

Fat. Total:

22g

Fiber:

Carbohydrates, Total:

54g

Sodium:

1152mg

% Cal. from Fat:

36%

Cholesterol:

52mg

Protein:

34g

Spotlight Recipe Review

See all 3 reviews »

Rating:

by: devon, BC

Reviewed: 09/03/2010

a very good meal

i made this for myself and my dad, the only changes i made were to exclude the olives and raisins, that was only personal preference im sure the recipe is just as good with the raisins and olives, i found it to be superb.

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