Prep 30 mins
Cook 0 mins
This Cuban recipe came from the Tampa Times newspaper many many years ago (probably around 1990??). I think there are as many variations of picadillo as there are cooks that make it. This, however, is our favorite.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 1⁄2 green pepper, chopped
- 1 lb lean ground beef
- 15 ounces tomato sauce
- 1⁄4 cup pitted green olives, chopped
- 1 tablespoon capers
- 2 tablespoons Worcestershire sauce
- 2 tablespoons white vinegar
- salt, to taste
- ground black pepper, to taste
- Heat oil in a frying pan and add onions.
- Saute until onions are golden but not black, about 10 minutes.
- Add the garlic and green pepper and gently sauté 5 minutes.
- Add the beef and break up into small pieces as it browns. (Drain if there is excess fat.)
- Add the tomato sauce and mix well.
- Add the rest of the ingredients and cook gently, stirring occasionally, until the flavors have blended, about 15 minutes.
- For a traditional Cuban dish, serve this over yellow rice.
- We serve with crusty buttered bread and green beans flavored w/ bacon and garlic.