Cuban-Style Picadillo
by Karen Mussoline

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Source: Bon Appétit | March 2005
Course: Main
Cuisine: Spanish
Food Group: Beef
Serves: 6


1/4 cup(s) olive oil
1 large white onion, chopped
8 clove(s) garlic cloves, minced
6 Turkish bay leaves
2 pound(s) ground beef (15 to 20 percent fat)
14-1/2 ounce can diced tomatoes in juices
3/4 cup(s) raisins
3/4 cup(s) sliced drained pimiento-stuffed green olives (from 5-ounce jar)
1/4 cup(s) tomato paste
1-1/2 teaspoon(s) red wine vinegar
1/4 teaspoon(s) cumin (or to taste)
Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.