Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Beef-Mushroom Picadillo
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 495
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 17 g
- Cholesterol
- 30 mg
- Sodium
- 941 mg
This recipe is sponsored by Mushroom Council. I love picadillo because it’s full of bright contrasting flavors: sweet raisins, salty-briny olives. Swapping in mushrooms for some of the beef lightens the dish without compromising the taste!
- Level: Easy
- Total: 1 hr 10 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 495
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 17 g
- Cholesterol
- 30 mg
- Sodium
- 941 mg
Ingredients
Directions
- Finely chop all the mushrooms into pea-size pieces. Heat 2 tablespoons vegetable oil in a Dutch oven or other wide pot over medium-high heat. Add the mushrooms and cook, stirring, until dry and browned, 12 to 15 minutes. (There may be a lot of liquid at first.) Push to one side of the pot.
- Add the beef to the other side of the pot; season with salt and pepper. Break up the meat with a wooden spoon, then stir into the mushrooms. Cook until the beef is no longer pink, 2 to 3 minutes.
- Push the beef-mushroom mixture to one side of the pot and add the remaining 1 tablespoon vegetable oil to the other side. Add the onion, season with salt and pepper and cook, stirring, until it begins to soften, about 2 minutes. Stir into the beef-mushroom mixture and cook all together until the onions are softened, 3 to 4 minutes. Add the garlic, 2 teaspoons cumin, the oregano and cinnamon and stir to combine. Add the tomato paste and cook, stirring, until lightly toasted and everything is evenly coated, 2 to 3 minutes.
- Add the diced tomatoes and 1 1/2 cups water. Reduce the heat and simmer, stirring occasionally, until the sauce has reduced to a thick stew, 25 to 30 minutes, adding the olives and raisins in the last 5 minutes of cooking. Meanwhile, cook the rice as the label directs.
- Stir the vinegar and the remaining 1/4 teaspoon cumin into the picadillo and season with salt and pepper. Remove from the heat. Serve over the rice and top with parsley and/or cilantro.
