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Per serving
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- 1
Brown the beef
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until browned, 5 to 8 minutes. Season with salt and pepper. If a lot of grease pools, drain it off before moving on.
- 2
Build the base
Lower the heat to medium. Add the finely chopped onion and diced red bell pepper and cook until softened, 2 to 3 minutes. Stir in the minced garlic and cook for about a minute, just until fragrant.
- 3
Deglaze (optional)
Pour in the white wine, scraping up any browned bits stuck to the pan. Cook until the wine has nearly evaporated. Skip this step if you do not keep wine around; a splash of broth or water works fine.
- 4
Simmer
Stir in the paprika, cumin, oregano, crushed tomatoes, tomato paste, Worcestershire sauce, and a pinch more salt and pepper. Cover and simmer over medium-low heat for 15 minutes.
- 5
Finish
Add the raisins and pitted green olives. Continue cooking uncovered for 10 to 15 minutes so the sauce thickens and clings to the beef. Taste and adjust salt as needed. Stir in the chopped parsley and serve over white rice.
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Cuban Beef Picadillo
Created by: BudgetBites
Ingredients
- 1 tbsp olive oil
- 1 1/2 lb ground beef
- 1 yellow onion
- 1 red bell pepper
- 4 garlic cloves
- salt and pepper, to taste
- 1/3 cup dry white wine
- 2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp cumin
- 14 oz crushed tomatoes
- 1 tbsp tomato paste
- 1/4 cup Worcestershire sauce
- 1/3 cup raisins
- 1/2 cup green olives
- 1/3 cup fresh parsley
Instructions
- Brown the beefHeat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until browned, 5 to 8 minutes. Season with salt and pepper. If a lot of grease pools, drain it off before moving on.
- Build the baseLower the heat to medium. Add the finely chopped onion and diced red bell pepper and cook until softened, 2 to 3 minutes. Stir in the minced garlic and cook for about a minute, just until fragrant.
- Deglaze (optional)Pour in the white wine, scraping up any browned bits stuck to the pan. Cook until the wine has nearly evaporated. Skip this step if you do not keep wine around; a splash of broth or water works fine.
- SimmerStir in the paprika, cumin, oregano, crushed tomatoes, tomato paste, Worcestershire sauce, and a pinch more salt and pepper. Cover and simmer over medium-low heat for 15 minutes.
- FinishAdd the raisins and pitted green olives. Continue cooking uncovered for 10 to 15 minutes so the sauce thickens and clings to the beef. Taste and adjust salt as needed. Stir in the chopped parsley and serve over white rice.