Ingredient
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- 1 medium onion, finely chopped
- 1 small red bell pepper, finely diced
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- ⅓ cup dry white wine, (optional)
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 (14oz) can crushed tomatoes
- 1 tablespoon tomato paste
- ¼ cup Worcestershire sauce
- ⅓ cup dried currants or raisins
- ½ cup green pitted olives
- ⅓ cup chopped parsley
Instructions
- Heat the olive oil in a large skillet, over medium-high heat. Once hot, add the ground beef and cook, crumbling it with a wooden spoon, until browned, about 5 to 8 minutes . Season with salt and pepper.
- Lower the heat to medium and add the onion and bell pepper, sautéing until softened, about 2-3 minutes. Then, stir in the garlic and sauté until fragrant, about 1 minute.
- Optional: pour in the white wine and cook, scraping the bottom of the skillet with a wooden spoon to release any browned bits, until evaporated.
- Stir in the paprika, cumin, oregano, crushed tomatoes, tomato paste, Worcestershire sauce and a pinch of salt and pepper.
- Cover and simmer on medium-low for 15 minutes.
- Add the currants (or raisins) and olives and continue cooking, uncovered, for another 10-15 minutes.
- Taste and adjust seasonings as needed.
- Stir in the chopped parsley and serve!
Notes
Substitutions
- Beef – Use ground pork, turkey or chicken instead.
- Raisins/currants – omit if needed.
- Olives – substitute for capers or omit.
- Spices and oregano – use two packets of Sazon instead!
Storage and Reheating Instructions:
- Store leftover picadillo in an airtight container, in the refrigerator, for up to 4-5 days.
- Reheat in a pan, over medium-low heat, or in the microwave.
Freezing
You can freeze picadillo for up to 3 months.