This picadillo recipe is very easy to make and is a perfect comfort food dish. Picadillo is also very versatile, and the the leftovers can be used to make pastelitos de carne or Cuban style empanadas – or any kind of empanadas.
1/4 cup olive oil
2 lb. ground beef (chuck or top round)
1 small onion chopped
1 ripe tomato, peeled, seeded, finely chopped
1 Garlic clove, minced
1 bay leaf
1 tsp oregano
3 oz capers
8 Pimiento-stuffed olives cut into thin rounds
2 tb Wine vinegar
3 tbsp Tomato sauce
1/4 cup Burgandy wine or any similar red wine
2 drops Tabasco or other Hot sauce (more to taste)
1/2 tsp brown sugar
salt to taste
Use a large skillet with cover.
Heat olive oil and brown beef in hot oil until red of meat disappears.
Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano, and capers.
Add to meat in skillet. Mix well and cook covered for about 10 minutes on moderate heat.
Cut olives into thin rounds.
Add to the meat mixture together with the vinegar, tomato sauce, wine, hot sauce, sugar, and nutmeg.
Stir well and cook 5 minutes, uncovered.
Now add the water and mix well. Correct seasoning.
If salt is needed, add it at this point (the salt released from the olives may be sufficient for your taste).
Cover the skillet and cook at low heat for approximately 30 minutes, or until most of the liquid is absorbed.
If the liquid is not absorbed sufficiently at the end of 30 minutes, cook uncovered until liquid evaporates.