Picadillo Cubano
Submitted by judel on April 07, 2007 at 5:02 pm

I learned this dish from Conchita Brito of Miami, by writing down what she did as she cooked. Conchita was very clear that you should not use hamburger, but have the butcher grind up steak. Since I don't have a butcher, I chop up the steak in the food processor.

1- 1 1/2 lb. ground lean steak (I trim, then put in the food processor)
2 Tbs. olive oil
1 green pepper, finely chopped
1 medium onion, finely chopped
2 cloves garlic, chopped
1 envelope Sazon Goya
1 small can tomato sauce
1/2 cup white wine
salt
oregano
cumin
1 Tbs. Worcestershire sauce
1 bay leaf
1/2 of a jar of pimento-stuffed Spanish olives, drained

Sauté pepper, onion, and garlic in oil until cooked but not brown. Add meat and sauté until browned. Drain grease. Add the olives, tomato sauce, and Sazon.

Combine the wine with the Worcestershire sauce and salt, oregano, and cumin to taste (I probably use close to 1 Tbs. of each, but I like oregano and cumin!). Add the mixture to the pot along with the bay leaf. Simmer on medium feat 30 minutes, partially covered. Stir and taste for seasoning occasionally. Cover or uncover as needed to reduce the liquid. Serve on rice.