Cuban Picadillo Recipe

Name: Cuban Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lbs ground beef; 1 (28 ounce) can diced tomatoes, drained,keep juice; 2/3 cup beef stock (or 1/2 can of broth); 1 large russet potato, peeled and cut into small cubes; 1 large onion, finely chopped; 1 tablespoon vegetable oil; 2 cloves garlic, crushed; 2 tablespoons tomato paste; 3 scallions, finely chopped; 1 red chili pepper, seeded and finely chopped; 2 tablespoons chopped fresh parsley leaves; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1 pinch sugar; salt; fresh ground black pepper

Servings: persons

2 lbs ground beef
1 (28 ounce) can diced tomatoes, drained,keep juice
2/3 cup beef stock (or 1/2 can of broth)
1 large russet potato, peeled and cut into small cubes
1 large onion, finely chopped
1 tablespoon vegetable oil
2 cloves garlic, crushed
2 tablespoons tomato paste
3 scallions, finely chopped
1 red chili pepper, seeded and finely chopped
2 tablespoons chopped fresh parsley leaves
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 pinch sugar
salt
fresh ground black pepper

1
Heat the oil in a large saucepan and add the onion and garlic.
2
Cook over very low heat until the onions are almost tender, about 10 minutes.
3
Add the ground beef and brown, stirring constantly with a fork to break up the meat.
4
Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
5
Season to taste with salt and pepper.
6
Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
7
Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the patato is tender and most of the liquid has evaporated.
8
Use the tomato juice if you need more liquid.
9
Mix in the remaining parsley and scallions and season to taste with salt and pepper.
10
Serve with bread or rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs ground beef, 1 (28 ounce) can diced tomatoes, drained,keep juice, 2/3 cup beef stock (or 1/2 can of broth), 1 large russet potato, peeled and cut into small cubes, and more.

Yes, Cuban Picadillo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Picadillo

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