READY IN: 1hr 30mins
Recipe by Alan in SW Florida

Serve Piccadillo over yellow or white rice, or carry it to a tailgate party before the football game and stuff into pita bread pockets. Serve with an avocado salad and black beans for a full meal.

Top Review by Swedish Chefette

My Cuban recipe book I got from my Cuban granddad and grandmom dissappeared mysteriously years ago from my roommate shared apartment, and with it my piccadillo recipe. I have been looking ever since, trying a new recipe every time, without being able to pinpoint what is wrong. I finally figured it out doing this recipe! Piccadillo does not have tomato sauce! Tomato sauce drowns out the subtle flavors of the olives and capers, and green pepper. It makes it slightly more sophisticated - it is not your kids meat sauce you are eating. Very tasty!

Ingredients Nutrition


  1. In a large, heavy-bottomed skillet, place onions and peppers in 2 tablespoons oil. Saute over medium heat until soft, about 8 minutes. Set aside. Add 2 tablespoons more oil to skillet. Add beef. Saute meat, until it is browned. Add celery salt, oregano, basil, salt, black pepper, garlic, cayenne pepper, and reserved onions and peppers. Mix well.
  2. Add tomato sauce and Worcestershire sauce. Stir to blend. Cook 10 minutes over medium heat, so flavors mingle. Stir occasionally. Add olives, capers, and raisins. Cook over low heat, covered, for 40 minutes. Add reserved olive juice, if needed for consistency.
  3. Top with slivered toasted almonds.

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