Beef Picadillo

Posted at 12:09 PM, Aug 16, 2016
and last updated 2016-08-16 14:09:52-04
  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 lbs. ground beef
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of ground oregano
  • 1 bay leaf
  • 4 garlic cloves, diced
  • 1 cup of tomato sauce
  • 1 tablespoon of tomato paste
  • 1 cup of white wine or beef stock
  • 1/2 cup green pimento stuffed olives, cut in half
  • 1/3 cup of raisins (optional)
  • 3 tablespoons canola oil
  • 4 medium baking potatoes, cut into 1/2” cubes
  • Salt and Pepper, to taste

In a large skillet up to medium-high heat, add the olive oil. Saute the onion and bell pepper with salt and pepper for 3-4 minutes. Add the beef and brown, stirring occasionally. Add the cumin, oregano, bay leaf, garlic and additional salt and pepper. Cook for an additional 4-5 minutes. Drain well.

Add the tomato sauce, wine or stock, olives and raisins, if using. Reduce the heat to low, cover and cook for about 25-30 minutes, stirring often. In a separate large skillet up to medium-high heat, add canola oil. Saute the potatoes with salt and pepper for 12-15 minutes. Serve beef mixture over potatoes.

Note: You can substitute cooked white rice for the potatoes.

Sponsor: Utah Beef Council