- Ready In:
- 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
- fresh ground black pepper
- Heat the oil in a large saucepan and add the onion and garlic.
- Cook over very low heat until the onions are almost tender, about 10 minutes.
- Add the ground beef and brown, stirring constantly with a fork to break up the meat.
- Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
- Season to taste with salt and pepper.
- Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
- 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.
- Use the tomato juice if you need more liquid.
- Mix in the remaining parsley and scallions and season to taste with salt and pepper.
- Serve with bread or rice.
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I have loved piccadillo since I was a little girl, only my family recipe has a couple of differences- My family doesnt use chili, beef stock or tomatoes- we combine everything but the ground beef, stir fry it, then add the ground beef.We fry the potatoes and then add them to the ground beef mixture. But anyway you make it its an awesome meal, Thanks a lot !