This Cuban picadillo combines ground beef, tomato, tender potatoes, olives and a touch of raisins. It is an affordable family meal that pairs perfectly with white rice.
Recipe details
- Prep time: 15 min
- Cook time: 30 min
- Total time: 45 min
- Servings: 6 servings
- Difficulty: Easy
- Estimated cost per serving: $3.25
Ingredients
- 1 1/2 lb (680 g) ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 large potato, cut into 1/2-inch cubes
- 1 cup tomato sauce
- 1/2 cup dry white wine or broth
- 1/3 cup sliced green olives
- 1/4 cup raisins
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Step-by-step instructions
- Heat the oil in a wide skillet. Sauté the onion and pepper for 5 minutes; add the garlic.
- Add the beef and cook for 7 minutes, breaking it apart, until no longer pink. Drain excess fat if needed.
- Stir in the potato, tomato sauce, wine, cumin, oregano and bay leaf.
- Cover and cook over medium-low heat for 15 minutes, stirring occasionally, until the potato is tender.
- Add the olives and raisins. Cook uncovered for 5 minutes to thicken. Remove the bay leaf and adjust seasoning.
Tips and variations
- Omit the raisins if you prefer a less sweet version.
- Use leftovers as a filling for empanadas or stuffed potatoes.
