Cuban Picadillo simmered in white wine, tomato sauce, and spices.
Servings: 4 servings
- 1 lb ground beef
- 3 tbsp oil
- 1 small onion
- 1 green pepper
- 3 garlic cloves
- 1 tsp cumin
- 1 bay leaf
- 1/4 cup dry white wine
- 8 oz tomato sauce
- 1/4 cup raisins
- 1/2 cup olives
- 1 tsp Adobo Goya optional
- 1/2 tso oregano
- Salt and pepper to taste
In a large skillet, heat up some olive oil over medium-high heat.
Add the onions and peppers, and cook for 2-3 minutes. Stir in the garlic and cook for an additional 15 seconds.
Add the beef and cook until browned
Add the dry white wine, cumin, bay leaf, tomato sauce, raisins, olives, salt, pepper, Adobo, and oregano.
Reduce the heat to low, cover slightly, and simmer for 20 minutes or until the beef is fork-tender.
Discard the bay leaves and serve immediately.
- If you're not a fan of olives, use capers or omit them altogether.
Serving: 4g | Calories: 481kcal | Carbohydrates: 16g | Protein: 21g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 642mg | Potassium: 689mg | Fiber: 3g | Sugar: 5g | Vitamin A: 422IU | Vitamin C: 31mg | Calcium: 57mg | Iron: 4mg