Picadillo

Name: Picadillo
Ingredients: 3 tablespoons extra-virgin olive oil; 1 teaspoon cumin seeds; 1 small sweet onion, chopped; 1 medium red bell pepper, chopped; 4 garlic cloves, minced; 1 1/2 pounds ground beef chuck; 1/2 cup sliced pitted green olives; 1/3 cup raisins; 1 tablespoon dried oregano, crumbled; 1/4 cup Worcestershire sauce; One 15-ounce can tomato sauce; 1 cup beef stock or low-sodium broth; Salt; Freshly ground pepper; Steamed rice, for serving

15 ingredients

7 steps

Ingredients

3 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds
1 small sweet onion, chopped
1 medium red bell pepper, chopped
4 garlic cloves, minced
1 1/2 pounds ground beef chuck
1/2 cup sliced pitted green olives
1/3 cup raisins
1 tablespoon dried oregano, crumbled
1/4 cup Worcestershire sauce
One 15-ounce can tomato sauce
1 cup beef stock or low-sodium broth
Salt
Freshly ground pepper
Steamed rice, for serving

Directions

1

In a large, deep skillet, heat the olive oil until shimmering.
2

Add the cumin seeds and cook over moderate heat until fragrant, about 30 seconds.
3

Add the onion, bell pepper and garlic and cook, stirring occasionally, until softened, about 5 minutes.
4

Add the ground beef, olives, raisins and oregano and cook, breaking up the meat with a wooden spoon until no longer pink, about 8 minutes.
5

Add the Worcestershire sauce, tomato sauce and stock and season with salt and pepper.
6

Cover and simmer over low heat for 20 minutes.
7

Serve with steamed rice.