Picadillo is a Spanish dish that have many versions depending on the country where there has been a Spanish influence like Cuba, Latin America and of course our homeland. Traditionally ground beef is used in this recipe with lots of potatoes and tomatoes. This is very similar to our pork giniling dish but differs in some ingredients like ground pork, carrots or sometimes raisins are included. I guarantee this is a very simple dish so if you want to cook a quick beef dish, then I think this is the choice.
To cook beef picadillo; In a casserole, sauté garlic, onion and tomatoes. Cook until tomatoes are very soft. Add the meat and about 8 cups of water. Simmer until meat is almost tender. Add cubed potatoes. Continue cooking till potatoes are done. Season with salt.
Picadillo is a Spanish dish that have many versions depending on the country where there has been a Spanish influence like Cuba, Latin America and of course our homeland.
Prep Time15mins
Cook Time20mins
Total Time35mins
Course: Beef Recipe
Cuisine: Filipino/Spanish
Keyword: beef picadillo, picadillo
Servings: 4servings
Calories: 444kcal
Author: Manny
Ingredients
1/2kilobeef brisketcut into 1/2 inch cubes (or ground beef)
3/4kilovery ripe tomatoeschopped
5medium potatoescut into 1/2 inch cubes
6small cloves garliccrushed
2medium onionchopped
salt and pepper to taste
Instructions
How to cook Beef Picadillo:
In a casserole, sauté garlic, onion and tomatoes.
Cook until tomatoes are very soft. Add the meat and about 8 cups water.
Simmer until meat is almost tender. Add cubed potatoes.
Continue cooking till potatoes are done. Season with salt.
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when I was in my younger age I used to watch my lolo, my aunties how to cook picadillo.They usually use upo mix ith ground beef and finally sprayed bell pepper colors green and red.Then to make the final taste they put ground pepper and condiments to taste more. I was shocked because I kept on insisting what Picadillo is.I never expect your recipes are the revised one.I am now 68 years old and I never thought that is how fast events were changed and the Picadillo my late lola cook can never be found.Thaanks.
Hi Mrs. Flora, actually this picadillo recipe is also and old one. Maybe it depends on the region where it is cooked so there are variation of ingredients used. I’ll be happy if you can share your recipe so many Pinoys may know the traditional way of cooking picadillo.
when I was in my younger age I used to watch my lolo, my aunties how to cook picadillo.They usually use upo mix ith ground beef and finally sprayed bell pepper colors green and red.Then to make the final taste they put ground pepper and condiments to taste more. I was shocked because I kept on insisting what Picadillo is.I never expect your recipes are the revised one.I am now 68 years old and I never thought that is how fast events were changed and the Picadillo my late lola cook can never be found.Thaanks.
Hi Mrs. Flora, actually this picadillo recipe is also and old one. Maybe it depends on the region where it is cooked so there are variation of ingredients used. I’ll be happy if you can share your recipe so many Pinoys may know the traditional way of cooking picadillo.
Atsara for umay is best with picadillo.
Its yummy at first but soon after, nakaka umay na siya. What do you add to avoid this happening. Besides peppper and salt.
Hi Marc, I think after eating meaty dishes you will experience “umay”. So I think a dessert is best served after eating a meaty dishes.