Picadillo (Beef Hash #1

This hearty Picadillo is a staple of Cuban cuisine, offering a perfect balance of savory, sweet, and tangy flavors. The base of ground beef is simmered with aromatic onions, green bell peppers, and garlic until tender and rich. Dark raisins add bursts of sweetness that contrast beautifully with the briny kick of pimiento-stuffed olives. A splash of dry sherry and a hint of Tabasco provide depth and a subtle warmth. This versatile dish is incredibly comforting and pairs wonderfully with white rice or fried plantains. Its an excellent choice for family dinners or meal prep, as the flavors meld and improve over time.

Cuisine: Cuban

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 150.3

Dietary: Gluten-free

Description

This hearty Picadillo is a staple of Cuban cuisine, offering a perfect balance of savory, sweet, and tangy flavors. The base of ground beef is simmered with aromatic onions, green bell peppers, and garlic until tender and rich. Dark raisins add bursts of sweetness that contrast beautifully with the briny kick of pimiento-stuffed olives. A splash of dry sherry and a hint of Tabasco provide depth and a subtle warmth. This versatile dish is incredibly comforting and pairs wonderfully with white rice or fried plantains. Its an excellent choice for family dinners or meal prep, as the flavors meld and improve over time.

Ingredients

1/4 cups Pure Spanish olive oil
1 md Onion, chopped
1 md Green bell pepper, seeded
2 to 3 cloves Garlic, finely chopped
1 lbs Ground beef, chuck or rump
1/4 cups Dry sherry
1/2 cups Canned crushed tomatoes or prepared tomato sauce
1 tablespoons Salt
1 tablespoons Worcestershire sauce, optional
1/2 teaspoons Tabasco sauce, optional
1/4 cups Dark raisins
1/2 cups Pimiento-stuffed green olives (may be halved), drained
1/4 cups Vegetable or peanut oil

Directions

1
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2
Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink. Drain excess fat if necessary.
3
Reduce heat to medium. Add the chopped onion, green bell pepper, and garlic. Saut until the vegetables are softened, about 5 minutes.
4
Stir in the dry sherry, scraping up any browned bits from the bottom of the pan. Allow it to simmer for 1 minute.
5
Add the crushed tomatoes, salt, Worcestershire sauce (if using), and Tabasco sauce. Stir well to combine.
6
Fold in the cubed potatoes and dark raisins. Cover and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
7
Stir in the drained green olives. Cook uncovered for another 2-3 minutes to allow flavors to meld and sauce to thicken slightly.
8
Taste and adjust seasoning with more salt or Tabasco if desired. Serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 150.3kcal

% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 4.1g2%
Dietary Fiber 1.1g5%
Sugars 2.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Picadillo often tastes even better the next day as the flavors develop.

Substitutions: You can substitute ground pork or a mix of beef and pork for a traditional variation. If you don't have dry sherry, dry white wine or a splash of apple cider vinegar works well.

Serving Suggestion: Traditionally served with white rice and fried plantains (tostones or maduros).

Variation: For a spicier kick, increase the Tabasco or add a pinch of cumin and oregano.

Keywords: picadillo, beef, cuban, ground beef, raisins, olives, sherry, stew, dinner, comfort food, plantains, rice, garlic, onion, bell pepper, tomato sauce, spicy, savory, meal prep, family dinner

Read it online: https://www.chefs-mate.com/recipe/picadillo-beef-hash-1/

Chefs Mate

Picadillo (Beef Hash #1

Nutrition Facts