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Close-up of Cuban picadillo on a turquoise plate showing the rich sauce with visible green olives, raisins, and ground beef garnished with fresh cilantro leaves.
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Cuban Beef Picadillo (Picadillo Cubano)

Cuban picadillo proves the most satisfying dishes don’t need fancy ingredients. Just ground beef, a handful of pantry staples, and a few simple techniques to coax out bold flavors and bright contrasts in each forkful.
Course Main Course
Cuisine Cuban
Keyword easy, weeknight
Level Beginner
Main Ingredient Beef
Diet Dairy-Free, Gluten-Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 437kcal
Author Marc Matsumoto

Equipment

Ingredients

for sofrito

  • 1 tablespoon olive oil
  • 225 grams onion (1 medium onion, finely diced )
  • 140 grams red bell pepper (1 small pepper, finely diced)
  • 20 grams garlic (4 large cloves finely minced)

for picadillo

  • 675 grams lean ground beef
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 2 bay leaves
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ cup dry white wine
  • 250 grams whole stewed tomatoes (½ small can)
  • 1 tablespoon tomato paste
  • 75 grams raisins (~⅓ cup)
  • 100 grams green olives
  • 1 tablespoon apple cider vinegar
Grams + US Cups - US Standard

Instructions

  • Add 1 tablespoon olive oil, 225 grams onion, 140 grams red bell pepper, and 20 grams garlic to a skillet. Sauté over medium-high heat until the onions are tender and browning at the edges, about 6 minutes.
    1 tablespoon olive oil, 225 grams onion, 140 grams red bell pepper, 20 grams garlic
  • Add 675 grams lean ground beef, 1 ½ teaspoons dried oregano, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, 2 bay leaves, 1 ½ teaspoons salt, and ½ teaspoon black pepper. Cook, breaking up any clumps of meat, until no liquid remains. Continue frying for a few more minutes until the beef is sizzling and beginning to brown.
    675 grams lean ground beef, 1 ½ teaspoons dried oregano, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, 2 bay leaves, 1 ½ teaspoons salt, ½ teaspoon black pepper
    Ground beef browned with spices in a large skillet, cooked until no liquid remains and the meat begins to sizzle and develop deep color through the Maillard reaction.
  • Add ½ cup dry white wine and deglaze the skillet, scraping up any browned bits.
    ½ cup dry white wine
    White wine added to browned ground beef and sofrito in a skillet to deglaze the pan, lifting flavorful browned bits from the bottom to enrich the sauce.
  • Add 250 grams whole stewed tomatoes, 1 tablespoon tomato paste, and 75 grams raisins. Break the tomatoes into small chunks with a spatula or paddle. Cover, reduce the heat, and simmer for 15 minutes.
    250 grams whole stewed tomatoes, 1 tablespoon tomato paste, 75 grams raisins
    Whole stewed tomatoes and tomato paste stirred into seasoned ground beef with sofrito, the bright red tomatoes breaking up into chunks as they combine with the meat.
  • Remove the lid and add 100 grams green olives. For a saucier finish, stir in 1 tablespoon apple cider vinegar and serve once the olives are warmed through. For a more intense picadillo, cook uncovered for another 5 minutes to thicken the sauce before adding the vinegar.
    100 grams green olives, 1 tablespoon apple cider vinegar
    Finished Cuban picadillo simmering in a skillet with green olives and raisins visible throughout the rich, glossy tomato-based sauce studded with browned beef.

Nutrition

Calories: 437kcal | Carbohydrates: 30g | Protein: 39g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1507mg | Potassium: 1130mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1354IU | Vitamin C: 58mg | Calcium: 103mg | Iron: 6mg