One of my favourite beef dishes is Cuban style ground beef picadillo. One common criticism often heard in conjunction with Cuban ground beef is that the end product is too greasy. That need not be the case; the final product is greasy only if the cook prepares the dish using too much cooking oil.
In the recipe that follows, you will notice, I recommend using 1 tablespoon of cooking oil to prepare 1 pound of ground round or sirloin. I also recommend adding green beans to the picadillo; it makes the beef picadillo look much more appetizing. However, watch the salt since several ingredients listed below also contain salt. This Cuban dish is always served with white rice, black beans, and either overripe or green plantains. Bon appétit!
Tasty Ground Beef Picadillo
- 1 pound ground beef (minced beef) - sirloin
- 1 cup ketchup (tomato sauce Australia and UK)
- 1 medium yellow onion
- 6 cloves garlic
- 2 small bay leaf (bay leaves)
- 1 pinch ground cumin
- 1 pinch Kosher salt - coarse
- 8 ounces green beans - optional
- Heat oil in a pot.
- Saute your minced onions and garlic until the onions soften and turn translucent.
- Gradually add the ground beef.
- Cook the beef until it turns light brown.
- Add tomato, olives, wine, and pimientos. Stir and let boil. Cover and cook for 15 minutes.
- Add bay leave. Stir and cover. Leave to cook for 10 to 12 minutes.
- Season with black pepper and salt. Cook for 3 minutes more.