Saucepan@saucepan · Shared this recipeFollowLatin American · dinnerCuban Picadillo RecipeA flavorful Cuban picadillo with ground beef, potatoes, olives, and raisins simmered in a savory tomato sauce, perfect over rice.total55 minprep20 mincook35 minservings4Original recipe on sandravalvassori.comKeep this recipeAdd a copy of Cuban Picadillo Recipe to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 small potatoes, I use Yukon Gold, can also use russet, cut into 3/4-inch cubes (see notes, )2 tbsp extra virgin olive oil1 medium yellow or red onion, finely chopped (about 1 cup, )1 small green pepper, cored, seeded, and finely chopped (about 3/4 cup, )4 clove garlic, minced3 tbsp tomato paste2 tsp dried oregano2 tsp ground cumin1.5 tsp kosher salt1 tsp freshly ground black pepper2 lb lean ground beef ), (see notes0.5 cup dry white wine1 cup tomato sauce2 bay leaves1 cup broth, I use beef but chicken or vegetable works0.5 cup pimento-stuffed Spanish olives plus 2 tablespoons brine3 tbsp raisins, optional2 tbsp chopped cilantro, plus more for garnish, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the cubed potatoes in a small saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 5 to 6 minutes, until just slightly tender. Drain and set aside.2Step 2: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and green pepper and cook for 3–4 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds more, just until fragrant.3Step 3: Stir in the tomato paste, oregano, cumin, salt, and black pepper. Cook for about 1 minute, stirring constantly, until the spices are toasted and the tomato paste deepens in color.4Step 4: Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5–7 minutes. Pour in the white wine and cook for about 1–2 minutes, scraping up any browned bits from the bottom of the pan, until slightly reduced.5Step 5: Stir in the tomato sauce, bay leaves, and broth. Bring to a gentle simmer. Add the par-cooked potatoes to the skillet along with the olives and brine, and raisins (if using). Stir well to combine. Reduce heat to medium-low, cover, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are fully tender and the flavors have melded.6Step 6: Remove from heat and stir in chopped cilantro. Taste and adjust seasoning if needed. Garnish with additional cilantro before serving, if desired.getsaucepan.com/r/11c97628-c0bf-4545-9abb-38d2b6d15909 · Original: https://www.sandravalvassori.com/cuban-picadillo-recipe/
