Mercedes Renard's Picadillo
1 large yellow onion chopped small( not minced)
1 green bell pepper largely chopped
1.5 lb. lean ground beef
1 small can of salt free tomato sauce
1 jar of roasted red peppers
1 jar of green Spanish manzanilla olives with pimentos in side, no pits (you'll use a few only)
1 small box of raisins
1-2 clove garlic (minced)
salt to taste
pepper to taste
garlic powder about 1 tsp( i never measure it)
cumin powder about 1 tsp ( i never measure it)
dry white wine/ vino seco ( cooking wine is fine too) ¼ cup
1 sachet of Sazon Goya seasoning for beef dishes (this is optional)
1-2 table spoons olive oil
Heat up a pan med heat and add the olive oil , onions, green bell pepper, garlic.
Saute until onions become translucent.
Add tomato sauce and beef.
Mince up the beef with a wooden spoon to break it up, doing so as it cooks as well.
Add cumin , garlic powder, salt and pepper.
Add the dry white wine
Cover and let simmer until the peppers and beef are fully cooked making sure you continue breaking up the beef.
You can add more wine and the condiments as you go along
When its almost ready:
Add 1-2 bell peppers sliced in strips ( not to thin, i usually break it up with my hands)
Add a few green olives
Add the sachet of seasoning
Serve with steamed White or Brown Rice
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