Cuban Beef Picadillo

This dish inspired by Havana always hits the spot for me on busy nights. It’s savory, a little sweet, and just tangy enough to keep you coming back for more. Everyone at my table digs in without fuss, so it’s a regular whenever I want a meal with big flavor that’s simple to throw together.

Got hooked on picadillo after I visited Miami and couldn’t get enough of Cuban food. Now, this is my comfort dinner when I want something a little different but still homey. No one in my house complains they’re always on board!

Vibrant Ingredients

• Green olives: Toss in briny goodness for tiny bursts of bold Cuban taste
• Crushed tomatoes: Give moisture and a bit of comfortable tang without drowning your beef
• Dried currants or raisins: Bring a touch of sweet, balancing all that savory stuff
• Dried oregano: Throws in strong herbal flavors that hold up to the simmer
• Fresh parsley: Sprinkles on a little pop of color and freshness once you’re done
• Worcestershire sauce: Rounds everything out with extra umami complexity
• Onion and bell pepper: Sets the classic Cuban base with their sweet and earthy foundation
• White wine: Quick splash lifts all the rich flavors and helps get that tasty browned bit off the skillet
• Fresh garlic: Smacks your taste buds awake, setting the tone for the whole dish
• Lean ground beef: Makes things filling without piling on grease

Simple Steps to Cook

Simmer everything together:

Put a lid on and drop the heat to medium low. Let it gently bubble for 15 minutes. The flavors melt together while the sauce thickens (but not too much).

Build the sauce:

Start with oregano, a little cumin, and paprika. Let them toast for half a minute before mixing in tomato paste, crushed tomatoes, Worcestershire, and a pinch more salt and pepper. Stir everything until your sauce looks even.

Deglaze that flavor:

Splash in the wine if you’re using it (right into the hot pan), then use your spoon to scrape up anything sticking to the bottom those bits make the sauce sing! Let it simmer out till the wine almost disappears, takes about 2 minutes.

Soften your veggies:

Turn the heat down to medium, then mix in the chopped onion and bell pepper; stir now and then while they soften up, about 2 to 3 minutes (don’t let them brown). Add garlic next and stir for another minute, just till it smells awesome, but don’t let it burn.

Get the beef browned:

Heat olive oil in a big skillet on medium high until it’s shimmery. Toss in the beef, breaking it up as you go. Let it lose its pink and pick up a deep crust give it 5 to 8 minutes and season with salt and pepper to boost the flavor.

I’m obsessed with the olives here. The first time I made this for my kids I figured they’d push them aside, but nope—they dubbed those salty green bites their favorite. The way olives cut the beef’s richness makes every mouthful just right.

How to Serve It Up

Best way to enjoy this Cuban classic? A mound of white rice on the side lets that punchy sauce soak right in. Add in black beans, some fried sweet plantains, and maybe a quick avocado salad for extra goodness. The different textures and flavors together really show off what Cuban food can do.

New Ideas For Leftovers

Don’t stop at serving it in a bowl! Once cooled, spoon your picadillo into empanadas or pastry pockets. Jam it into bell peppers with some melty cheese and bake ‘til bubbly for a one-pan dinner. Or stack it in a dish with plantains for a Caribbean spin on shepherd’s pie. My crew especially loves piling spoonfuls into crispy tacos with cilantro and a squeeze of lime for taco night.

A Little Background

This dish started out in Spain, but Cuban cooks made it their own with local veggies and spices. Olives and raisins give a nod to old-school Spanish eats, while bell pepper plus those unique spice mixes are all about the Caribbean. Families all over Cuba have their go-to take some add diced potatoes, capers, or hard-boiled eggs. This version sticks with the basics you’ll find at most grocery stores in the States.

With every spoonful, you’ll get a taste of Cuba and maybe a dash of happy nostalgia at dinnertime!

Foire aux questions sur la recette

→ What sides go well with Cuban Beef Picadillo?

Try it spooned over rice, but it's also good next to black beans or some crispy fried plantains. Want something lighter? Serve with a fresh salad or over cauliflower rice instead.

→ Is it okay to prep Picadillo ahead?

Totally! If anything, Picadillo gets even better after a night in the fridge. Keep it in a closed container up to 3-4 days, or freeze up to 3 months. Flavors deepen as it sits.

→ Can I swap out the currants or raisins?

You can! Dried cranberries, chopped prunes, or a spoonful of honey or brown sugar can bring that sweet balance if you don't have the usual dried fruit around.

→ Which ground beef is best to use?

Look for 80/20 or 85/15 beef for the most flavor, but leaner beef is fine. Ground chicken or turkey work too if you want something a little lighter.

→ Am I able to leave out the olives?

Olives bring that sharp, salty kick that's classic here, but if you skip them, try a spoon of capers or just up the salt a little. Makes up for it!

→ Which dry white wine is good here?

Go with something like Pinot Grigio or Sauvignon Blanc. Not into wine? Chicken broth is a fine backup, or you can just leave it out if you want. It adds flavor but isn't a must.