This cake has a flavor of cinnamon and is very moist with bananas. This straightforward yet elegant dessert will be a hit with your family and visitors! To decorate the cake, sprinkle it with cinnamon.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 potatoes
- salt to taste
- 2 tablespoons olive oil
- 1 onion, minced
- 1 green bell pepper, minced
- 2 teaspoons crushed garlic
- 1 ½ pounds lean ground beef
- 2 cups dry red wine
- 1 (15 ounce) can tomato sauce
- ⅔ cup pimiento-stuffed green olives, drained and chopped
- ½ cup capers, drained
- ¼ cup golden raisins
- 1 teaspoon ground cumin
- 1 pinch dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon olive oil
Instructions
- Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
- Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
- Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
- Peel the cooled potatoes and cut into chunks.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
- Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 1338 mg |
| Sugars | 10 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I was hesitant because this isn’t how I was taught to make it but my 85 year old Cuban immigrant mother approved of the final result
Just had this for dinner. Another allrecipes A +. Only did black beans (not the rice) – as I figured the potatoes were enough of a carb. Taste was unique and awesome. Who would think that capers, olives, and golden raisins would meld? Jim H.
I only had a little over one pound of ground beef, so I had to adjust the amount of spices. I used the whole 15 oz. of tomato sauce and about a cup of wine. Extra raisins and olives! Served the beef over rice with the potatoes on top of each serving to keep them crispy! It was yummy??
It was okay, I thought it would be WAY better.
minor changes to suit personal preferences, wonderful recipe. My wife and daughter have requested I add it to my meal options.
I made this recipe and had never had it before but it sounded really good. It was delicious and definitely going to make again. To save on dishes (and time) I put the potatoes in the microwave instead of boiling. I don’t think it made a huge difference. I loved the flavor of this recipe, especially the raisins!!
Substituted yellow peppers to make it sweeter
I have never had Picadillo so I can’t compare to others but both my husband & I enjoyed this recipe. I adjusted the amount to 4 servings to meet the needs of my 1# ground beef. I made 2 potatoes and it would have been better with only 1. We were both leery of the raisins but they didn’t even taste like raisins after simmering with the wine & tomato sauce. I will definitely make this again.
7.10.20 … https://www.allrecipes.com/recipe/220167/cuban-style-picadillo/ … I like trying completely new-to-me recipes. The wine doesn’t just enhance. It’s a much bigger star in this than say spaghetti sauce. I’m fine with that, but the others here not so much. ‘More for me.
This was delicious. I’d never made Picadillo before and was so pleased with the results. What makes it wonderful is the perfect combination of savory, sweet, and salty. I served it over basmati rice. Instead of actual beef I used a 12oz pack of Quorn “beef” crumbles and just over 1 cup of red wine to simmer it in. The response from the family was “This is delicious! Definitely keep this recipe!”. Will do 🙂
This is the first time I ever had Picadillo. I wasn’t sure what to expect. It is surprisingly delicious and easy to prepare. It was a flavor and texture explosion in my mouth. The dish is well balanced- sweet, savory, salty. The meat, raisins, potatoes, caper and olives lend a variety of textures. I’ll be making this again 🙂
Great with black beans and rice did add capers for more flavor. Love this dish will be making it on a regular basis.
Just like my Cuban mother and sisters in law make!! Followed the recipe exactly – but doubled it!! Only thing different is I added a little bit of rice wine vinegar (cuz I like the tang and I made empanadas with some of it), and added slivered almonds, cuz that’s how my husbands family makes it!!! Delicious and the perfect filling for the empanadas!!
Excellent! Even my husband who doesn’t like green olives or care for capers highly approved! Made this recipe as written and there’s such a perfect balance of flavors coming together. No need for changes! Served with steamed jasmine (white) rice and Best Black Beans (also on this site). Will make again! Thanks for the recipe!
I took note of the strong suggestion to not skip wine and all I had was Marsala. This turned out so delicious that I almost popped because I couldn’t stop eating it. I added a 22oz can of tomato sauce and about 3/4 c of marsala instead of the 2 cups of red wine. I will definitely be making this again!
Really yummy…followed recipe closely, but used white cooking wine and black raisins because I had it. Served with white rice!
This was very good! Made exactly as written minus the capers. Served with Spanish yellow rice and fried plantains.
Made just as written and was so good both husband and I loved it. I have had to go gluten free so have started trying new recipes and this ones a keeper. Thank you
There were allot of ingredients but the instructions were simple. Only thing I did different was add more seasoning and removed raisons and capers. Delicious!
My latino husband goes nuts every time i make this – I make it as written and it is amazing!
Left out the potatoes and reduced the raisins to lower the sugar. Reduced the capers and olives as I only had 1 pound of beef. Served with fried plantains and sour cream. Both hubby and I loved it!