Thursday, April 13, 2017

Picadillo AKA: Ground Beef Skillet

One day during my weekly Pinterest perusing, I came across a blog of a woman who is married to a Salvadoran man. Well it just so happens that I too am Salvadoran so I was intrigued to read more. She created a recipe for Picadillo which is just a fancy name for a ground beef skillet with veggies with a Latin flair. I was intrigued by this recipe because I had never heard of picadillo until I read this blog post. I asked my mom and she had no idea what it was. When I listed the ingredients she said it sounded very similar to guisado which is like a beef stew that she would have growing up. I also asked one of my aunts and she thought I was asking about pico de gallo. 😐😂 Once I got her on the same page, she also said it sounded like guisado. So where the eff does picadillo come from?!

According to the interweb, picadillo is a dry stew like dish with ground beef, potatoes, veggies and a gravy like sauce that is made in Spain, Latin American countries and the Phillipines. Many places call it picadillo others will call it guisado or ropa vieja. All I know is that it's easy to make and really good. So that's all that matters to me and probably you too.

Ok now that you've been educated on where picadillo comes from, how about I teach you how to make this yummy dish? I love that it's a one pan type of meal because I usually make this when I'm not in the mood to dirty 50 pans whilst cooking. Or I want to make something easy.

Let's get to cooking!

Picadillo AKA: Ground Beef Skillet

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 (1 cup servings)

Ingredients:
  • 1 lb. ground beef (I like to use 96/4 lean beef)
  • 1/2-1 cup carrots, peeled and diced (I use less because I'm not the biggest fan of cooked carrots)*
  • 1 red bell pepper, diced
  • 1 cup green beans (I use frozen)
  • 1/2 onion, diced
  • 2 cups potatoes, diced*
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 cup boiling water
  • 1 tsp. Better than Chicken bouillon (or 1 bouillon cube) 
  • 1 tsp. oregano
  • 2 bay leaves
  • 2 tbsp. Worcestershire sauce
  • Salt & pepper to taste 
Optional Ingredients:
  • Cooked rice
  • Tapatio/Cholula/Valentina Sauce
  • Avocado
  • Tortillas
Notes:
  • You can pre-cook the potatoes before hand or you can cook them along side with all of the other ingredients. This method takes a little bit longer as potatoes take FOREVER to cook on the stove top. Ok. Maybe it just feels like forever. I get impatient. Especially when I'm hungry!
  • Same goes for the carrots. If you like them crunchy, don't precook them with the potatoes.
Method:
  1. Vegetable Prep: You want to wash and dry all veggies before hand. Then you will want to dice the potatoes, carrots (after peeling), bell pepper and onion. Make sure to separate the potatoes from the rest of the veggies. Mince garlic and set aside. I use a garlic press because it's way easier and less messy.
  2. Sauce Prep: Boil 1 cup of water. You will add chicken bouillon, oregano, tomato paste and bay leaves to water. Stir until thoroughly mixed. Set aside.
  3. Once the veggies and sauce has been prepped, you can move onto the rest. 
  4. Heat a large skillet to medium high. Add meat and potatoes. I add the potatoes during the browning process because potatoes take FOREVER to cook. If you choose to precook the potatoes, you will add them in later.
  5. Halfway through the browning process, add the bell peppers, onions, garlic and green beans.
  6. Once the beef is browned, add the sauce, Worcestershire sauce, salt and pepper. The mixture will be soupy.
  7. Cover the skillet and continue cooking on medium until potatoes are soft. The mixture will no longer be soupy. 
  8. Serve in bowls over rice and prepare for a mouf party!