Cuban-Style Picadillo Source: Bon Appétit | March 2005 Course: Main Cuisine: Spanish Food Group: Beef Serves: 6 |
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Ingredients
| 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) |
Instructions
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. |
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