July 6 - Beef Picadillo

It's heatwave week once again in the East Coast. Kids just started their summer camps and the ACs were not working in the gyms. There were no kids in the park. My kids opted to hang out in the public library where they have the comfort of air-conditioned rooms.

S0 it's time for another comfort food, beef picadillo. It's one of my favorites growing up, and a specialty of my Papa. But this following recipe is more Cuban-style. Seasonings include the classic oregano, parsley and basil. Zap it with minced Spanish olives and a dash of cumin.

My kids ate it with tortilla wrap while I had mine with white rice.

Beef Picadillo

Ingredients

2 lbs ground beef sirloin

3 cloves garlic, minced

1 Spanish red onion, minced

3 large Yukon potatoes, small cubes

1 red bell pepper, chopped

1 green bell pepper, chopped

4 colossal Spanish olives, minced

3 tbsp salt

1 tsp parsley flakes

1 tsp oregano

1 tsp basil

1 tsp cumin

12 oz tomato paste

5 tbsp olive oil

Cooking Time (45 minutes)

Heat the olive oil in a Dutch oven pan.

Add the garlic.

Add the onion and saute for 5 minutes.

Mix the ground beef with the garlic and onion and let it cook for 10 minutes.

Add the salt.

Add the potatoes and cook for 10 minutes.

Add the peppers.

Add the tomato paste.

If you prefer to make a thinner sauce, you may 1/2 cup of water.

Season with oregano, parsley, basil and cumin.

Before serving, add the minced olives.

Serve with white rice or warm tortilla wraps.