Cuban Picadillo

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Was excellent....But where is the green pepper?? Every good Cuban knows you have to start with a sofrito....You cook onion, green pepper, and garlic in olive oil. Then you add the meat. mix well with the sofrito..cook for a few minutes , then add spices and liquid, including tomatoes. Cook a little longer...last things in are olives..Serve with White Rice on the side, and Cuban style Black Beans. Delicious !!!Enjoy with ice cold beer!!

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Very good recipe as is, but I like it very flavorful and added chopped green peppers, more bay leaves, saffron, a little more brine from the olives (and a little less salt, and a small amount of beef broth because I like it a little soupier. With black beans and rice and fried ripe plantain, I was in heaven.

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One of my "go to" meals. I omitted the raisins and used chicken broth in place of wine. Great with yellow rice.

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Great Recipe!! Reminds me of GrandMa!

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This was a delicious dish but I tweaked it a bit: I didn't use wine/sherry, I never knew a Cuban home cook who used wine in cooking. Also omitted the cayenne pepper, to keep it more authentically Cuban. But with those tweaks it was delicious and I served it over rice. Also served tostones with this dish and they were a perfect accompaniment.

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I love how quick and easy this dish was and didn't sacrifice taste. I added more cayenne pepper and cumin. Took out the raisons. The left overs I used for tacos the next day. Everyone loved it

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Easy to make, and very good. Great for when you want something different for groundmeat!

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I just made this recipe and it was so good. I loved the different flavors. I will make this again very soon!

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this recipe is on the boring side

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this recipe is incredibly easy and it has two of my favorite things: raisins and onions!

use the largest pan you can--there will be a lot of stirring!