Dd's Picadillo

Didi said that this came out so goooood!

 

PICADILLO

 

1 TB olive oil

¼ large red bell pepper, chopped

½ large onion, chopped

2 garlic cloves, chopped

1 TB tomato paste

2 tsp. dried cumin

2 tsp. dried oregano

1 tsp. dried coriander

2 bay leaves

½ tsp. salt, as needed

½ tsp. freshly ground black pepper

½ c. white wine

1 # ground beef

½ c. cilantro leaves and stems, chopped, divided

1 large Roma tomato, chopped

½ c. green olives, quartered

1 c. beef broth

1 large Yukon gold potato, cubed

½ c. frozen peas

 

In a medium skillet over medium heat saute bell pepper and onion in oil until softened, 5-6 minutes. Add garlic, tomato paste, cumin, oregano, coriander, bay leaves, salt and pepper. Cook until fragrant and darkens in color, about 2 minutes. 

Add wine; cook until reduced by half, about 5 minutes. Add beef; cook until no pink remains, 5-7 minutes. Add half of cilantro, tomato, olives, broth, potato and peas. Allow to low boil 10-12 minutes until potatoes are cooked through and liquid has reduced. Stir in remaining cilantro. 

Serve with cilantro, lime and  basmati rice. Serves 4.