Prep 15 mins
Cook 1 hr
The Filipino version of picadillo distinctly takes advantage of the broth (sabaw) to serve over rice. This aromatic soup is made with ground beef, onions, tomatoes, potatoes, mixed vegetables, and lots of garlic. Serve alone or generously over rice.
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1 onion, diced
- 1 lb ground beef
- 1 large tomatoes, diced
- 4 cups water
- 1 large potato, cubed
- 2 tablespoons beef bouillon (optional)
- 2 tablespoons fish sauce (optional)
- 1 -2 cup vegetables, chopped (spinach, mushrooms, carrots, bok choy, celery, and or or chayote) (optional)
- salt and pepper (to taste)
- Heat oil in a large pot over medium-high heat.
- Saute onions and garlic until onions are tender.
- Add ground beef and cook for 5 minutes or until brown.
- Add tomatoes and cook 3 minutes or until softened.
- Stir in water, potatoes, buillion (optional), fish sauce (optional), vegetables (optional), salt and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes (stirring occasionally) or until vegetables and potatoes are tender. Serve Hot.
Great recipe! I used ground pork instead of beef and pork broth cubes instead of beef bouillon. For the veggies I got only carrots,bok choy (pechay), and chayote (sayote). I didn't put mushrooms because it will cause high uric acid level.
I made this for a Fillipino friend and seven others. Five of them asked for the recipe. It really was wonderful. I did use a sweet potato as I had no white in the house. used mushrooms, carrots, and celery as vegetables.