CUBAN-STYLE BEEF PICADILLO

SERVED WITH RICE AND FRIED BANANAS

Beef picadillo (pronounced as pee-cah-DEE) combines ground beef with vegetables and fruit for a versatile stew enjoyed throughout Latin American.  Depending on the region and people’s personal customs, different versions of it exists.  This is a basic recipe that you can customize to your taste.    

HANDS-ON TIME

10 MINUTES

TOTAL TIME

30 MINUTES

DIFFICULTY

LEVEL 1

INGREDIENTS

1 tbsp olive oil
1 clove garlic minced
1 small onion finely chopped
1/2 green pepper roughly chopped
500 g ground beef
6 green olives quartered
1/2 raisins
1 tbsp capers
225 g tomato purée
3 tsp sazon seasoning
1 tbsp ground cumin
1 tsp white sugar
salt to taste
For the rice
1 1/2 c rice
3 c water
1 tsp salt

PANTRY ESSENTIALS

SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL

METHOD

Prepare all your ingredients.

For the rice;Take a medium sauce pan and bring the salted water to a boil over medium-high heat. Stir in the rice and bring back to a boil, cover and turn heat down to low. Simmer, covered, for 15 minutes. Remove from the heat and let it stand, covered, for another 15 minutes.

Heat the olive oil in a sauce pan over medium heat; add the onion, garlic, pepper and cook, stirring occasionally, for 5-7 minutes or until softened.

Crumble the ground beef into the skillet and stir-fry for 1- minutes or until browned completely.  Add the olives, raisins, capers, tomato sauce, sazon, cumin, sugar and salt and stir through.  Cover the pan, reduce the heat to low, and cook for 5-10 minutes or until the mixture is heated through.

 

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