Cuban Beef Picadillo

4-6
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #32860

July 03, 2019



"Recipe source: Christoper Kimball's Milk Street (July/August 2018)"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (414.3 g)
  • Calories 713.3
  • Total Fat - 45.5 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 151.4 mg
  • Sodium - 1342.6 mg
  • Total Carbohydrate - 29.6 g
  • Dietary Fiber - 4 g
  • Sugars - 18.4 g
  • Protein - 47.5 g
  • Calcium - 79.7 mg
  • Iron - 7.6 mg
  • Vitamin C - 42.9 mg
  • Thiamin - 0.2 mg

Step 1

In a skillet over medium high heat heat 2 tablespoons oil and then add the onions and 1/2 teaspoon salt and cook stirring until browned (5 minutes). Stir in garlic and cook and the 30 seconds.

Step 2

Stir in the ground beef and cook stirring another 5-10 minutes or until no pink remains.

Step 3

Stir in the next 5 ingredients (raisins - salt) and cook stirring another 30 seconds. Stir in 3/4 cup water and bring to a simmer; reduce to medium and cook another 5-10 minutes or until most of the water has been evaporated.

Step 4

Stir in olives and cook stirring another minute. Remove from heat.

Step 5

Stir in the next 3 ingredients (tomatoes - cilantro).

Step 6

Season with salt and pepper and serve.

Tips & Variations


No special items needed.

Tags : Dinner

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