Cuban Picadillo
A hash of ground beef, potatoes, and olives with a sofrito base.
Servings: 8 people
Calories: 300kcal
Ingredients
- 2 lbs Ground Beef lean
- 1 tbsp Olive Oil
- 2 tsp Salt (table salt)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- ¼ tsp Ground Black Pepper
- ¼ tsp Cumin
- 1 Green Bell Pepper minced
- 1 Onion (large, white) minced
- 3 cloves Garlic minced
- ¼ cup Pimento Olives (with brine)
- 1 cup Raisins
- 15 oz Tomato Sauce (1 can)
- ½ cup White Wine
- 2 to 3 Potatoes (large) peeled & quartered
Instructions
- Brown the ground beef in a large pot on medium high heat. Once the beef is completely brown and no pink remains, strain the beef if fat is pooling. Return the beef back to the pot, and lower the heat to medium.
- Add 1 tbsp of olive oil to the pot, as well as minced green bell pepper, minced onion, and minced garlic.
- In a small mixing bowl, mix 2 tsp table salt, 2 tsp garlic powder, 2 tsp onion powder, 1/4 tsp ground black pepper, and 1/4 tsp cumin. Sprinkle mixture over meat and vegetables in pot. Stir everything until very well mixed.
- Add the can of tomato sauce, 1/2 cup of white wine, 1/4 cup of pimento olives with brine, and 1 cup of raisins. Stir it all together until well mixed and let the picadillo cook at a lively simmer, stirring occasionally, for about 10 minutes.
- Add the potatoes and push them down into the sauce so they are completely submerged. Stirring the picadillo every so often so that the bottom doesn't stick, let the potatoes cook for about 25-30 minutes, until easily pierced with a fork.
- Spoon the picadillo over white rice to serve.
Notes
- Calorie count does not include rice.