Cooking with Lucas
Picadinho (Brazilian version of Picadillo)
onion, diced (about 1 cup)
red or yellow bell pepper, diced
(about 1 cup)
3 cloves of garlic, minced
of ground cumin
of dried oregano
of green olives, halved
red wine vinegar
can of diced tomatoes with juice
water or stock
salt and pepper to taste
Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the butter, and when melted, add in the onions and the bell pepper. Saute until they are soft – about 2-3 minutes.
Add the garlic, and sauté until fragrant – about 1-2 minutes.
Reduce the heat to medium-low, and add in the ground beef. Cook the meat through, stirring occasionally – about 5 minutes.
Once the meat is cooked through, increase the heat back to medium high, then, season with salt and pepper, and add in the cumin, the oregano, the paprika and stir.
Next, add in the olives, and the vinegar, and stir to combine.
Add in the tomato paste, the water/stock, and the bay leaf, and stir to combine.
Add in the diced tomatoes, stir, cover and let it simmer on medium heat for about 10 minutes.
Remove the lid from the pan, and let it simmer uncovered another 5-10 minutes.
Finish with the parsley and serve it on top of rice.
December 31, 2021
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