This Cuban-style Picadillo recipe is a traditional Cuban dish featuring ground beef, raisins, capers, and olives simmered in tomato sauce and wine. Delicioso!
Author: Danny Gutierrez
Recipe type: Soups, Stews, and Chilis
- 2 lbs Ground Beef
- 1 medium Onion, chopped
- 1 medium Green Bell Pepper, seeded and chopped
- 2-3 cloves of Garlic, minced
- ½ cup stuffed Pimento Green Olives, sliced
- ¼ cup Raisins
- 1 tbs Capers
- 1 (8 oz) can Tomato Sauce
- 1 (15 oz) can Diced Tomatoes
- ½ tsp Cumin
- 1 tsp Oregano
- 1 tbs Crushed Red Pepper (optional)
- 2 Bay Leaves
- 1 tbs Salt, or to taste
- 1 tsp Black Pepper, or to taste
- 2 tbs Olive Oil
- ½ cup Vino Seco
Mise en place
- Chop onions and green pepper.
- Mince garlic.
- Slice olives.
- Portion raisins, capers, cumin, oregano, red pepper, bay leaves, salt, pepper, olive oil & vino seco.
- Open cans of tomato sauce & dices tomatoes.
- Add olive oil to a large heavy bottomed pot and heat over medium-high heat.
- When oil is hot, add peppers, onions and a little salt and saute for 3-4 minutes until softened.
- Add the garlic and stir for another 30-45 seconds, then add ground beef and a little more salt and cook (breaking meat apart with a wooden spoon or spatula) until ground beef is fully cooked (about 6-10 minutes).
- If you are not using a lean ground beef, now is a good time to drain off some of the fat juices with a large spoon.
- Add remaining salt, oregano, cumin, pepper, and red pepper. Stir until combined.
- Add Vino Seco and allow it to cook for 2-3 minutes.
- Add the diced tomatoes and tomato sauce. Stir until combined.
- Lastly add the olives, raisins, capers, bay leaves and stir to combine.
- Cover, reduce heat to low, and simmer for 20-30 minutes (stirring every so often).
- Serve over white rice.
Inspired by the dish both my Abuelas used to make often.
More Cuban-style Picadillo Pics