AUTHENTIC SPANISH PICADILLO
AUTHENTIC SPANISH PICADILLO Picadillo is a traditional dish in Spain. Its name originates from the Spanish word “picar” which means “to mince” which explains the presence of minced beef. It can also be used as stuffing for bell peppers, tacos, burritos, enchiladas, and empanadas.
Ingredients for this soft, fragrant stew of ground beef and tomatoes
2 pounds Minced Beef
½ teaspoon salt
1 teaspoon red pepper flakes
1 cup dry Sherry
¼ cup extra virgin olive oil
1 large onion – coarsely chopped
1 large green pepper – coarsely chopped
3 large cloves garlic – finely chopped
1/3 cup capers (drained)
1/3 cup green olives with pimentos – sliced in rings
1 bay leaf
½ teaspoon cumin powder
½ teaspoon dried oregano
1 small can tomato paste
½ cup raisins
1 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
½ cup Dry Sherry (in addition to the Sherry above)
Mix beef with salt, red pepper flakes, and dry Sherry. Cover and let stand in the refrigerator for 2 hours.
Heat the olive oil in large skillet. Add onion, green pepper and sauté until soft.
Add the garlic, capers, olives, and beef mixture, stirring until the meat is completely cooked.
Add the remaining ingredients (except for the ½ cup of Sherry). Cover and cook over low heat for 1 hour, stirring occasionally.
Skim off excess fat, and add ½ cup dry Sherry. Serve with white rice (sprinkle with parsley), mixed green salad, Sangria, or and ice cold beer.
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