Picadillo De Carne Filipino Beef Soup Recipes

PICADILLO

Steps:

• In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add beef and cook, stirring occasionally, until no longer pink.
• Add fish sauce and continue to cook for about 1 to 2 minutes.
• Add tomatoes and cook until softened and begins to release juice.
• Add water and bring to a boil. Lower heat, cover and cook for about 1 to 1 1/2 hours or until tender.
• Add chayote and cook for about 7 to 10 minutes or until tender.
• Season with salt and pepper to taste. Serve hot.

PICADILLO DE CARNE (FILIPINO BEEF SOUP)

Steps:

• In a Dutch oven or other large pot, heat oil over medium-high heat.
• Saute garlic, onion, and tomato until garlic is crisp and onion is tender (5 minutes).
• Add beef and salt.
• Simmer, covered, for 15 minutes.
• Add bouillon and simmer until meat is done (5 minutes).
• Add potatoes and simmer until potatoes are tender.
• Serve hot.

PICADILLO SOUP (ABALOS STYLE)

Steps:

• Heat oil in a large pot over medium-high heat.
• Saute onions and garlic until onions are tender.
• Add ground beef and cook for 5 minutes or until brown.
• Add tomatoes and cook 3 minutes or until softened.
• Stir in water, potatoes, buillion (optional), fish sauce (optional), vegetables (optional), salt and pepper. Bring to a boil.
• Reduce heat, cover, and simmer for 30 minutes (stirring occasionally) or until vegetables and potatoes are tender. Serve Hot.

PICADILLO

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
• Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
• Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

PICADILLO DE CARNE

Steps:

• In a skillet, heat the oil over medium-high heat and add the onions and garlic. Cook for 5 minutes, or until the onions are translucent. Add the meat, separating it into small pieces as you stir.
• Add the bay leaf, salt, pepper, oregano, allspice and cumin and cook for 1 to 2 minutes. Lower the heat to medium, then add the cilantro, tomatoes, raisins, capers and olives, and mix. Simmer for 20 minutes, stirring from time to time, adding a small amount of water if the mixture begins to dry. Serve with white rice