Zutaten für Beef Picadillo
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup sliced green olives
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1/2 cup frozen peas and 1/2 cup frozen carrots
- 1/4 cup chopped fresh cilantro
- salt to taste
- pepper to taste
- 2-3 tablespoons water
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Zubereitung von Beef Picadillo
- Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat until hot but not smoking.
- Add 1 medium onion, chopped; 1 green bell pepper, chopped; 1/2 cup sliced green olives; and 2 cloves garlic, minced. Cook until vegetables are tender, about 5 minutes.
- Crumble 1 pound of ground beef into the skillet, using a wooden spoon to break up any large clumps.
- Increase heat to high and cook, breaking up meat, until the liquid is reduced and the beef is browned.
- Stir in 2 tablespoons of tomato paste and simmer over medium-low heat, stirring frequently, for 2 minutes.
- Add 2-3 tablespoons of water to loosen the sauce, if needed.
- Stir in 1/2 cup frozen peas and 1/2 cup frozen carrots. Cover and cook until vegetables are tender, about 4 minutes.
- Stir in 1/4 cup chopped fresh cilantro.
- Season generously with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
39g
Carbs
2g
