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Picadillo- Ground Beef Saute with Potatoes and Carrots

Picadillo is a Filipino dish which is a sauté of ground beef or pork, or a combination of both with cubed potatoes, and carrots. I make this dish so often my sons expect it when they are home to visit. The best part of this dish are the leftovers which I transform to other dishes like Tortang Talong (Stuffed Eggplants), an omelet or even Putong Babi- Bread Buns with Ground Beef. For a balanced meal, serve this dish with steamed vegetables in parchment paper (see past post) and a bowl of boiled rice.This recipe was adapted from the cookbook "Judy Ann's Kitchen" by Judy Ann Santos-Agoncillo (Anvil Publishing Inc.). Serves 4.
Cook Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Picadillo Ground Beef Saute
Servings: 4 people
Calories: 301kcal
Author: Asian in America

Equipment

  • Large skillet - 12 to 14 inches diameter

Ingredients

  • 2 Tablespoons vegetable oil
  • 2 cloves garlic peeled, minced
  • 1 whole onion chopped
  • 1 whole red bell pepper seeded, white membrane removed
  • 2 whole large tomatoes chopped
  • 1 pound lean ground beef
  • 2 teaspoons Worcestershire sauce
  • 1 whole large potato peeled and cubed
  • 1 whole carrot peeled and cubed
  • 1 can (6 oz.) tomato paste
  • 1 cup beef broth
  • 1 pinch salt
  • ½ teaspoon freshly ground black pepper powder
  • for serving: steamed rice

Instructions

  • In a large skillet, over medium high heat, add the vegetable oil. When oil is hot enough, after 1 to 2 minutes, saute the garlic, onions, red peppers. Allow the onions to become translucent in about 2 minutes.Then add the chopped tomatoes. Cook for five minutes longer till tomatoes and red peppers become soft.
  • Add the ground beef to the saute. Sprinkle Worcestershire sauce on the beef. Blend well.
  • When beef 's color starts to change from pink to brown, in a minute or two, add the tomato paste and broth.  Add the potatoes and carrots. Season with salt and black pepper. Mix ingredients well. Cover the skillet and continue cooking on a low simmer for about 35 minutes till beef and vegetables are cooked thoroughly. The tomato paste and broth liquids would have reduced and been absorbed by the meat, so the dish will have a slight reddish color. Mix the saute so ingredients blend well.
  • Serve piping hot with rice.
  • Cook's comment: In the original recipe, Judy Ann uses a combination of ground beef and pork.
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Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 12g | Protein: 29g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 976mg | Potassium: 788mg | Fiber: 2g | Sugar: 5g | Vitamin A: 620IU | Vitamin C: 7.6mg | Calcium: 38mg | Iron: 4.3mg