(WSVN) - This savory dish a staple in many South Florida homes. Picadillo is on the menu. Let’s grab a bite with Belkys.

The Chef: Belkys Nerey (Source: TasteofHome.com)
The Plate: Picadillo

1.5 pound lean ground beef (90% lean)
1 small green pepper, chopped (about 1 cup)
1 small onion chopped onion (about 1 cup)
3 garlic cloves
1 can 8 ounces tomato sauce
1/3 cup dry white wine
1/4 tsp salt
1 tbs cumin
1 cup sliced pimiento-stuffed olives
2 tbs olive oil
hot cooked rice

Method of preparation:

  • In a large skillet, over medium-high heat, add olive oil. Saute onions and peppers until onions become translucent. Add garlic and cook until fragrant.
  • Add ground beef cook and crumble. Add cumin, salt and pepper and continue cooking until beef is no longer pink about 5-7 minutes.
  • Stir in white wine and tomato sauce and add olives.
  • Cook about 10 minutes on medium uncovered, stirring occasionally, until sauce thickens up.

Serve with rice.

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