Cuban Beef Picadillo (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1 ½ pounds lean ground beef
03 -
1 medium onion, finely chopped
04 -
1 small red bell pepper, finely diced
05 -
4 cloves garlic, minced
06 -
Salt and freshly ground black pepper, to taste
→ Seasonings & Liquids
07 -
⅓ cup dry white wine (optional)
08 -
2 teaspoons dried oregano
09 -
½ teaspoon paprika
10 -
½ teaspoon cumin
11 -
1 (14oz) can crushed tomatoes
12 -
1 tablespoon tomato paste
13 -
¼ cup Worcestershire sauce
→ Garnish
14 -
⅓ cup dried currants or raisins
15 -
½ cup green pitted olives
16 -
⅓ cup chopped parsley
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the ground beef and cook, crumbling it with a wooden spoon, until browned, about 5 to 8 minutes. Season with salt and pepper.
02 -
Lower the heat to medium and add the onion and bell pepper, sautéing until softened, about 2-3 minutes. Then, stir in the garlic and sauté until fragrant, about 1 minute.
03 -
Pour in the white wine and cook, scraping the bottom of the skillet with a wooden spoon to release any browned bits, until evaporated.
04 -
Stir in the paprika, cumin, oregano, crushed tomatoes, tomato paste, Worcestershire sauce and a pinch of salt and pepper.
05 -
Cover and simmer on medium-low for 15 minutes.
06 -
Add the currants (or raisins) and olives and continue cooking, uncovered, for another 10-15 minutes.
07 -
Taste and adjust seasonings as needed.
08 -
Stir in the chopped parsley and serve!