Picadillo
Cuban Picadillo simmered in white wine, tomato sauce, and spices.
Servings: 4 servings
Ingredients
- 1 lb ground beef
- 3 tablespoon oil
- 1 small onion finely diced
- 1 green pepper finely diced
- 3 garlic cloves finely minced
- 1 teaspoon cumin
- 1 bay leaf
- 2 tablespoons vino seco dry white wine
- 8 oz tomato sauce
- 1/4 cup raisins
- 1/2 cup olives
- 1 teaspoon Sazon Goya optional
- 1/2 teaspoon oregano
- 1/4 cup water
- Salt and pepper to taste
Instructions
- 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, sazon, 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.
Notes
- If you're not a fan of olives, use capers or omit them altogether.
Nutrition
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