Picadillo is a Cuban dish consisting of ground beef and potatoes. In my home, there are two versions of this dish. The first one is very similar to the Cuban style but, peas, and carrots (and sometimes raisins) were added, and the other one is like a soup with just ground beef and potatoes. Here’s the Cuban/Filipino style version of my Picadillo.
- 2 tablespoons oil 1 small onion, chopped
- 3/4 kg (1 1/2 lb) minced beef
- 1/2 cup water
- 1 1/2 cups chopped fresh tomatoes or 1 cup tomato sauce
- 1 medium potato, peeled and sliced
- 1 small carrot, peeled and sliced
- 1 cup frozen peas
- 2 tablespoons patis (fish sauce)
- 1 bay leaf
- 1 cup raisins (optional)
- Salt and pepper to taste
- Heat oil in a wok or large saucepan and saute onion until cooked, 1 to 2 minutes.
- Add garlic and saute until fragrant, about 1 minute.
- Stir in minced beef and cook until brown.
- Pour in stock or water and bring to the boil then simmer over medium heat.
- Add diced potatoes and carrots and simmer until potatoes and carrots are tender, about 10 minutes.
- Add frozen peas and bay leaf.
- Season with patis, salt and pepper.
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