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(Cuban dish) PICADILLO SANTIAGUERO

Tiger Lilly

Tiger Lilly

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This is a great & cheap version of an awesome Cuban dish.
It is better served over rice (for health reasons, I use brown rice).
Serves 4-6

1 pound ground beef
1 teaspoon oregano
1 teaspoon cumin
4 cloves garlic
1 medium white onion (finely chopped)
1 small green pepper (chopped)
1/2 cup beef stock
3/4 cup tomato sauce
2 small potatoes (peeled & diced)
8 to 10 green olives (pitted)
olive oil for sauteing
salt & pepper to taste

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

2. In a frying pan, heat the olive oil. Saute the onions, green pepper, and garlic until soft.

3. Add the ground beef mixture, beef stock, and tomato sauce to the frying pan.

4. Cover, and cook over medium-low heat for 15 minutes.

5. Add the diced potato. Cover and cook 15 minutes more/until potatoes are done.

6. Add the olives and cook uncovered for 15 minutes/until liquid is evaporated, but the meat is still moist.

7. Serve the picadillo (peek-a-dee-yo) over rice, if desired.

This can also be used as filling for empanadas and papas rellenas, but you're on your own for those recipes...
Enjoy!
 
Wow! I love Cuban dishes, and mostly anything that incorporates the spice cumin into it.

Thanks for the recipe, I'll probably do it this week. If you don't mind I'm going to take a picture of the dish to post here...just for you to check it out and see if it looks right to you.
 
If you like to cook & you like cumin, I can almost guarantee you'll like this dish.
Taking photos of food dishes? HA--I thought I was the only one that did that!
 
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