Ground Beef Picadillo [Video+Recipe]
Serving: 4 portions
Equipment
Ingredients
- 1½ pound minced beef. [0.7 kg]
- 2 tablespoons olive oil
- 1 white onion chopped
- 3 cloves garlic minced
- 1 bay leaf
- ¾ cup tomato sauce
- 1 carrot wash, peel and cut into small pieces
- ¼ teaspoon cumin powder
- ¼ cup pitted green olives sliced
- 1⅓ teaspoons salt or to taste.
- ¼ teaspoon ground black pepper
- ¾ pound waxy potatoes [0.35 kg] wash, peel and cut into cubes
- 1 stalk celery chopped
- 1 red bell pepper chopped
- ½ tablespoon hot sauce or to taste
- 1 tablespoon parsley chopped
Instructions
1. Brown the meat
- 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.
2. Sauteing onion
- Add chopped onion and garlic, and cook, stirring until heated through. Add bay leaf, pour in tomato sauce and ½ cup of water, and mix. Lower heat to medium-low and cover.Cook until it comes to a boil (5-7 min).
3. Cooking potato and carrot
- Add the potatoes and carrots. Cook covered for 15 minutes, adding water as needed to maintain the same volume.Add the cumin.
4. Seasoning picadillo
- Add the celery, bell pepper, and olives. Season with salt, pepper, and add the olives.Cook covered for 5 minutes, adding water if necessary to maintain the same volume.
5. Serve
- Season with hot sauce and salt to taste. Mix in parsley.Remove from heat and serve.
Nutrition
Calories: 583kcal | Carbohydrates: 20g | Protein: 32g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 962mg | Potassium: 1018mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3579IU | Vitamin C: 52mg | Calcium: 59mg | Iron: 4mg
