Picadillo Spanish Ground Beef Recipes

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.

CHEF JOHN'S PICADILLO

Steps:

• Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
• Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
• Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

SPANISH PICADILLO CON ARROZ

Steps:

• In a pot with a lid, heat 1 tbsp olive oil over medium heat. Add 1 clove garlic minced, and sauté for 1 minute. Do not brown.
• Add rice to pan and stir well to combine. Stir constantly until all is coated and hot, about 2 minutes.
• Add water to rice mixture and bring to a boil. Cover with lid, lower heat to low, and simmer mixture for 20 minutes.
• Turn off heat, and let set for 5minutes.
• Meanwhile, in a large fry pan, heat 3 tbsp olive oil, over medium heat.
• Add onion, green pepper and 3 cloves minced garlic. Sauté about 5 minutes until onion turns transparent.
• Add ground beef and brown well, breaking up large pieces. Stir frequently.
• Add canned tomatoes, tomato paste, cumin, and oregano. Stir well to combine.
• Cover. Reduce heat to low and simmer mixture for 20 minutes.
• Add olives, salt and pepper and simmer mixture covered for 5 minutes.
• If mixture is watery, just remove cover and simmer for 5 minutes longer.
• Serve immediately over the hot cooked white rice.

GROUND BEEF (PICADILLO)

Steps:

• Season the meat with the adobo and set aside.
• In a skillet, heat oil on medium.
• Stir in the onion, green pepper and garlic and cook until the vegetables are tender and just slightly colored.
• Stir in the meat, breaking it up as you brown it.
• When browned, pour off the excess fat.
• Stir in the oregano and cook for 1 minute.
• Stir in the tomato sauce, wine, vinegar, water, pimientos and olives.
• Bring to a boil, lower heat, cover and simmer for 30 minutes.
• Stir occasionally.

PICADILLO

Steps:

• Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
• Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
• Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
• Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.