Picadillo is a classic Cuban comfort food dish. Each Latin country has their own version, and every family has their own version as well. You will find many variations that add potatoes, olives or even raisins. I like mine very classic with none of the extras. Growing up, picadillo was a staple in our house. It’s so simple and satisfying, hopefully it will become a staple in your house too.
This recipe is an easy one for the weeknights. It also saves in the fridge and reheats beautifully.
- 2 tablespoons Olive Oil
- 1 medium sweet Onion, diced
- 3 cloves of Garlic, minced
- 1 pound of 85% lean Ground Beef
- 1 8 oz can of Tomato Sauce
- 1/2 6 oz can of Tomato Paste
- 1 teaspoon Salt
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Black Pepper
- 1 Bay Leaf
Pour olive oil into a shallow sauce pan and bring to a medium high heat.
Add the diced onion.
Sauté the onion until they become golden and soft.
Add the garlic and stir once more, cooking for about 1 minute.
Add the ground beef and break apart as it cooks.
Cook until all of the ground beef is browned.
Add the tomato sauce and tomato paste and stir into ground beef until blended.
Add the salt and both peppers and stir again.
Add the bay leaf and then cover the sauce pan, turning the heat down low.
Simmer for about 15 minutes.
Serve hot on top of rice.
Onions go into the hot Olive Oil:
Once onions are soft, add the garlic:
Add the ground beef and break it apart with the spoon:
Once it’s browned it will look like this:
Add the tomato sauce and the tomato paste:
Then it will look like this, add the bay leaf and seasonings: