Beef-Mushroom Picadillo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 495
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 62
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 17
- Cholesterol
- 30
- Sodium
- 941
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
10 ounces white button mushrooms, trimmed
8 ounces portobello mushrooms (about 3), trimmed and gills scraped out
3 tablespoons vegetable oil
6 ounces ground beef
Kosher salt and freshly ground pepper
1 onion, chopped
3 cloves garlic, chopped
2 1/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
3 tablespoons tomato paste
1 14.5-ounce can diced tomatoes
1/3 cup small pimiento-stuffed green olives
1/4 cup raisins
1 cup white rice
1 tablespoon red wine vinegar
Chopped fresh parsley and/or cilantro, for topping
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.