Cuban Picadillo
Cuban picadillo is a quick skillet dish of ground beef simmered in a cumin and oregano tomato sauce. Its character comes from the contrast of sweet raisins and salty pimento-stuffed olives, with a splash of red wine vinegar to keep the sauce from turning heavy. The beef is browned first and drained, so the sauce stays clean. It feeds six to eight in about an hour and freezes well.
Instructions
Heat a large skillet over high heat with 2 tablespoons of the olive oil. Add the ground beef and brown it, then drain off the fat and set the meat aside.
Return the same skillet to the heat with the remaining olive oil. Add the onion, green pepper and garlic and cook until they are lightly browned.
Pour in the tomato sauce and add the cumin and oregano. Bring the mixture to a boil.
Turn the heat down and simmer for 20 minutes, stirring now and then, until the sauce has thickened.
Stir in the reserved beef, the raisins, the olives and the red wine vinegar. Season with salt and black pepper to taste.
Bring the pot back to a boil, then simmer for 10 minutes. Serve over steamed rice, with sautéed sliced ripe plantains and black beans alongside.
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