Picadillo a la Habanera

🛒 Ingredients

• Ground Beef (lean) 125 g · 313 kcal
• Olive Oil 8 g · 66 kcal
• Yellow Onion (chopped) 38 g · 15 kcal
• Green Bell Pepper (chopped) 38 g · 8 kcal
• Garlic (minced) 4 g · 6 kcal
• Tomato Sauce (plain) 50 g · 10 kcal
• Dry White Wine 15 g · 13 kcal
• Green Olives (pitted, sliced) 13 g · 19 kcal
• Raisins 8 g · 23 kcal
• Cumin Powder 1 g · 2 kcal
• Dried Oregano 0 g · 1 kcal
• Bay Leaf 0 g · 1 kcal
• Potato (diced) 50 g · 38 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the beef aside.
2. In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
3. Return the beef to the skillet. Stir in the tomato sauce, dry white wine, cumin, oregano, and bay leaf. Bring to a simmer.
4. Add the diced potatoes to the skillet. Reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
5. Stir in the green olives and raisins. Cook for another 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.
6. Remove the bay leaf before serving. Serve hot, traditionally with white rice and fried plantains.