Picadillo - A Cuban Meat Dish Recipe

Morning Sweet Friends,

How is your week going

 so far???

 Going well I hope!

Mine is going..............lol

Not much exciting going on this week, which I 

count as a good thing....lol

  No decorating yet, was gonna take the Easter

 things down yesterday, then decided to leave

 them until after Wed,  so lil darling could enjoy

 them one more day.

We got some heavy rains yesterday,  sort of that

real soaking kind,  so the grass and plants are

 looking so much greener this morning.  Our slow 

release fertilizer has finally kicked in full force, I 

guess,  but of course, there is no water better

for plants and grass than Heavens water anyway..

Decided to put my recipe for a Cuban  meat dish 

in  a post that way my kids can get it if they want, 

 and some of you might like to give it a try too.....

It truly is a great dish, and goes wonderfully well

 with yellow rice and Black Beans, which I always

serve it with..........You can find that recipe Here , 

just scroll all the way to the bottom to find it.

This recipe is called "Picadillo"

and it is pronounced Pick-uh-de- yo, at least

 that is what I was taught by my cuban friend

 who taught me how to make it many many

 years ago. Forty four to be exact, I was in my

first year of marriage then.......lol  So we have

 been enjoying it for  lots of years now.

Cuban Picadillo Recipe

Ingredients

1 pd. of ground beef

2 Tblsps. of extra virgin olive

1 large onion diced

1 large green bell pepper diced

3 cloves of garlic, or 2 tsp or more

of garlic powder or granulated garlic 

(I use the granulated garlic, it is

a sprinkle type, but larger and less

ground than the powder, I like it

better on everything.....I typically

add more garlic as it cooks and I 

taste it, cause we really love garlic,

so the more garlic the better, 

I always say!!  lol)

2-3 Bay leaves 

(if they are small add 3-4 and

if large add just 2)

3 Tsp. of Oregano

Salt and pepper to taste

 1 - 29 oz. can of Hunt's

tomato sauce

3-4 oz. jar of drained Green Spanish

 olives w/pimientos

 Directions

In a 3-4 qt. sauce pan or dutch oven, brown 

your ground beef on the stove at med. heat.

(afterwards, I pour the ground beef in a colander

 and rinse it with hot water,  to get rid of all the fat, 

that way you can use beef that has more fat 

content  and is less money, then after rinsing 

keep it in the colander till later)

In the same saucepan you used to brown your

beef add the olive oil, onions and bell pepper

and garlic(but only if you are using garlic cloves, 

if using the powder or granulated save for later)

Cook until onions and peppers and garlic cloves

are soft.

Now add the browned meat back in with the

cooked veggies, and add the bay leaves, and

oregano, then add some salt and pepper.

Now is the time to add the granulated garlic

or garlic powder (If you did not use garlic

cloves earlier).  Now add the can of tomato

sauce,  and stir to mix ingredients well.

Cover and let cook over medium heat, until

it comes to a boil making sure to stir it often.

 Once it comes to a boil,  then cook on low,

and let cook for about 30 mins., stirring every 

10-15 mins.so it doesn't stick,  after 30 mins.

put it on warm,  and let it continue to cook

for another hour, again stirring every 10-

15 mins. (Taste test a few times during the

hour and see if you think it needs more

salt or pepper or garlic, and add more if

needed) After the hour add the green olives

 and continue to cook on warm another 30

mins or so..............still stirring often.

After the last 30 mins.,  your Picadillo is

ready to serve...............

Should serve 4 or more if serving with
black beans and yellow rice.

Just so you know,  this is a great make 

ahead dish, as it tastes even better the

next day.  Just put it back in the pot

and reheat it.  Do Not heat in micro-

wave unless it is a single serving.

Enjoy!!

Glad you could drop by for

a visit today.......

Hope the rest of your week

will be Sweet and Pleasant. 

With posterized affect.

Love, Hugs,

and Picadillo Blessings,

Nellie


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