BEEF PICADILLO

See how easy this Latin beef picadillo recipe with potatoes and carrots is. A tasty dish that is flavorful, economical, and will please the whole family. I give you ideas for serving it, reusing the leftovers, and useful substitutions.

– 1½ pound [0.7 kg] of minced beef – 2 tablespoons of olive oil – 1 white onion, chopped – 3 cloves garlic, minced – 1 bay leaf – ¾ cup of tomato sauce – 1 carrot (wash, peel and cut into small pieces) – ¼ teaspoon of cumin powder – ¼ cup of pitted green olives, sliced

Ingredients:

– 1½ pound [0.7 kg] of minced beef – 2 tablespoons of olive oil – 1 white onion, chopped – 3 cloves garlic, minced – 1 bay leaf – ¾ cup of tomato sauce – 1 carrot (wash, peel and cut into small pieces) – ¼ teaspoon of cumin powder – ¼ cup of pitted green olives, sliced

Ingredients:

Heat the oil in a large skillet or pan over medium-high heat. Add the meat and simmer, stirring until all the liquid has evaporated and the meat is browned.

Step 1:

Add chopped onion and garlic, and cook, stirring until heated through. Add tomato sauce and ½ cup of water, and mix. Add bay leaf, and lower heat to medium-low and cover. Cook until it comes to a boil (5-7 min).

Step 2:

Add potatoes and carrots. Cook covered for 15 minutes, adding water as needed to maintain the same volume. Stir in cumin.

Step 3:

Add celery, bell pepper, and olives. Season with salt, pepper, and olives. Cook covered for 5 minutes, adding water if necessary to maintain the same volume.

Step 4:

Season with hot sauce and salt to taste. Toss with parsley. Remove from heat and serve.

Step 5:

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