Beef Picadillo
Cuban-style beef picadillo with ground beef, sofrito, and the classic sweet-salty combo of raisins and green olives, served over rice. An easy, flavorful weeknight dinner.
Servings: 6 servings
Equipment
Ingredients
- 1 1/2 lbs ground beef 85/15
- 1 tbsp olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 (8 oz) can tomato sauce
- 1/2 cup beef broth
- 1/3 cup raisins
- 1/2 cup green olives sliced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- cooked white rice for serving
Instructions
- Brown the beef: In a large skillet over medium heat, brown the ground beef until no pink remains, about 6-7 minutes. Drain the excess grease and set the beef aside.
- Build the sofrito: In the same skillet, heat the olive oil and add the onion and bell pepper. Cook for 4-5 minutes, until softened, then stir in the garlic and cook 1 minute more.
- Simmer the picadillo: Return the beef to the skillet. Stir in the tomato sauce, beef broth, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 12-15 minutes, until slightly thickened.
- Add raisins and olives: Stir in the raisins and green olives. Simmer 5 more minutes, until the raisins plump slightly.
- Serve: Spoon the picadillo over cooked white rice.
Notes
Don't skip the raisins and green olives, that sweet-salty combination is what makes this a picadillo instead of a plain beef skillet.