Cuban Picadillo

Recipe by Nat Da Brat
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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