This is an inexpensive but very delicious and satisfying dish. Like many peasant dishes, there are a variety of recipes for this dish called Picadillo (peek-a-dee-yo). Like goulash and beef stews, there are a myriad of ways others make this dish. Some add pieces of ripe plantains, some add raisins and some use cumin. I don’t like any of these in my picadillo because that’s just not the way it was made in our household. If you like a little sweetness, then feel free to add any of the above ingredients.
INGREDIENTS:
- 2 Pounds ground beef
- 4 Small or 2 large bay leaves
- 1/3 Cup olive oil
- 8 Small cloves or 4 large cloves of garlic, minced
- 1 Small to medium green bell pepper
- 1 Medium yellow onion
- 4 8oz. cans of tomato sauce
- 1 Tsp dry oregano
- 10 Small olives, pimiento stuffed
- 1 Tablespoon of small capers
- 1 Cup of peas, canned or fresh
- Salt and Pepper to taste
DIRECTIONS:
- Saute onions, bell pepper, bay leaves and oregano in olive oil until the onions and peppers are tender (adding some salt at this time will help sweat the vegetables and make them tender without burning). The sauteing of onions, garlic and bell pepper is what we call a sofrito, which you will encounter in many of my recipes. In it’s purest form of Spanish cuisine, a sofrito consists of garlic , onion , Capsicums , and tomatoes cooked in olive oil. Sometimes it will include bay leaves and green pepper.Â
- Add the garlic and continue sauteing for about a minute.
- Remove the vegetable and olive oil mixture and place in a bowl.
- Begin browning the ground beef. Depending on the ratio of fat, I drain the beef, put it back in the pan and add the sauteed vegetables. Saute for about a minute so the beef absorbs the flavors of the sofrito.
- Add the tomato sauce, olives and capers.Â
- Salt and pepper to taste
- Simmer for at least 1/2 hour.
- Serve over white rice.