Cuban Picadillo

Name: Cuban Picadillo
Ingredients: 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; salt; fresh ground black pepper

16 ingredients

10 steps

Ingredients

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
salt
fresh ground black pepper

Directions

1

Heat the oil in a large saucepan and add the onion and garlic.
2

Cook over very low heat until the onions are almost tender, about 10 minutes.
3

Add the ground beef and brown, stirring constantly with a fork to break up the meat.
4

Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
5

Season to taste with salt and pepper.
6

Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
7

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.
8

Use the tomato juice if you need more liquid.
9

Mix in the remaining parsley and scallions and season to taste with salt and pepper.
10

Serve with bread or rice.