Picadillo (My Puerto Rican Version)

I love ground beef. It is so easy to create a recipe with ground beef because it is so versatile. 

You can make hamburgers, meatballs, meatloaf, picadillo, and then you can eat it with white rice, tacos, nachos, bread, mashed potatoes, and so on… 

You get it, right? I love it ha!



Today I decided to make some picadillo to get my husband to eat his veggies (he is a picky eater, thank goodness our 3 year old is not)

Here is what you need:

1 pound lean ground beef
1 TBSP vegetable oil
Chopped bell pepper and onions to taste (I used half of each)
2 TBSP tomato paste
1 envelope of sasón Accent Original
1/2 (Knorr) beef bouillon
1 Cup of water (warm or hot)
Adobo Goya (without pepper) to taste
Green olives (optional)

First add the oil and the sofrito to a sautee pan on medium heat. When hot and fragrant (aaahhh so yummy) add the veggies and olives, mix and let it cook for couple of minutes without letting it burn, stirring occasionally. Next add the sasón Accent and the tomato paste, mix together to incorporate and let it cook for 1 minute. Add the beef bouillon and the water and mix everything together. Let it simmer adjusting the heat to a lower setting if necessary for another minute. We are going to call this the "sofrito".

Proceed adding the meat. 

Break up the meat with a wooden spoon, or whatever you use for ground beef. Stir everything together really well, trying to mix evenly all the meat with the sofrito. Season with Adobo Goya to taste. Cover and let it cook in med-lo for 10 minutes. Mix and break up the meat again. Cover and let cook on medium or medium-hi heat until the juices reduce. Stir and taste, season again ONLY IF NEEDED and that's it. Picadillo should be ready to eat! :)



IF you have NO IDEA of what sasón Accent, adobo Goya or Knorr beef bouillon are, take a look:

        

No comments:

Post a Comment