Cuban Picadillo

Cuban Picadillo

Servings 4 Servings


  • ¼ cup olive oil
  • 1-2 russet, or Yukon gold potatoes, washed, peeled and cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 1 green or red bell pepper, chopped
  • 4 garlic cloves, minced
  • gound beef , preferably 93% lean
  • 1 bay leaf
  • 1 (8-ounce) can tomato sauce
  • ¼ cup dry white wine
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • ½ cup whole green olives stuffed w/ pimentos
  • ¼ cup raisins, optional
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh parsley


  • In a large Dutch oven or skillet, heat the olive oil over medium-high heat. Add the potatoes and sauté for 4 to 5 minutes, or until golden. Remove the potatoes and set aside. Discard all but 2 tablespoons of the oil.
  • In the same pan with the oil, sauté the onion and bell pepper for 2 to 3 minutes. Add the garlic and sauté for 20 to 30 seconds. Mix in the ground beef, bay leaf, tomato sauce, wine, oregano, cumin, sugar, salt, paprika, and black pepper. and stir. Cook over medium-low heat for about 10 minutes, stirring occasionally. Add 2 to 3 tablespoons of water, if the mixture becomes dry.
  • Add in the olives, capers, raisins (if using), and cooked potatoes. Remove from the heat, and discard bay leaf. Garnish with parsley.
  • Serve with white rice Enjoy!!!


Sweet Potatoes can be used instead of regular potatoes.
For a healthier option- skip cooking potatoes in the oil and boil them instead.

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