CUBAN PICADILLO, PICADILLO CUBANO

Cuban Picadillo, Picadillo Cubano image

Provided by Juliann Esquivel

Categories Beef

Time 1h10m

Number Of Ingredients 18

1 1/2 lb ground round, try to buy less fatty ground beef.
1 tsp ground oregano
1 tsp ground cumin and 1 teaspoon garlic powder
4 clove fresh garlic mashed or put through a garlic press
1 medium sweet onion diced
1 large fresh green bell pepper diced
1 small can tomato sauce like hunts or delmonte
2 medium potatoes peeled and diced
8/10 large stuffed green olives with pimentos
1/4 c golden or black raisins
1 large lime or lemon juice
1/4 c olive oil
1/4 c white dry cooking wine or white drinking wine
1 tsp salt
1/2 tsp black pepper
1 small packet goya sazon seasoning with culantro/achiote
1/2 tsp cumin, oregano and garlic powder, salt and pepper, in a shaker
1 tsp balsamic vinegar

Steps:

1. In a mixing bowl combine the ground beef, garlic powder, cumin, oregano, salt, pepper and lemon or lime juice. Do not use the shaker seasonings save that for the end of this recipe).
2. In a frying pan heat the olive oil saute the onions, green pepper, fresh garlic, and the raisins. When veggies are somewhat limp add the ground beef and continue to saute until the meat begins to loose it's red color. Next add the wine, tomato sauce, fill the empty tomato sauce can with water and add to the meat. Cover and cook for 15 minutes over a medium flame. After the 15 minutes have passed add the potatoes, olives, Goya sazon packet, vinegar, and two or three good shakes from the shaker seasoning. Stir well cover and continue to cook for 15/20 minutes over a medium low flame on a simmer until potaotes are cooked through. Taste to see if your seasoning is ok add more salt and pepper if needed. Serve over fluffy white rice along with fried sweet plantains. If too soupy uncover and let cook for 10 more minutes. Enjoy