Filipino Recipe With Ground Beef and Potato

Here's a delicious and popular dish from the Philippines that's perfect for your decorated weeknights. Filipino Picadillo has ground beef, vegetables, and raisins that give that hint of sweetness in every spoonful.  Make sure you accept enough for seconds!

(*This post contains some chapter links)

Filipino picadillo is one of those dishes that's always a regular in our house when I was growing up — considering the ingredients are pretty much kitchen staples in my mother's kitchen.

If yous think they're hard to resist when they've just been transferred from the pan, they gustatory modality even improve the following mean solar day.  Seriously.

Don't take my word for information technology.  Meet (or taste) for yourself!

IF YOU Want MORE Accurate FILIPINO RECIPES, And so Yous WOULD LIKE THESE POSTS!

• Sinangag (Filipino Garlic Fried Rice)

• Filipino Breadstuff Rolls (Pandesal)

Ingredients

• Oil – vegetable oil; we never use olive oil in traditional Filipino dishes.

• Garlic – minced or finely sliced.

• Onion – yellow onion or red onion, every bit long every bit you chop information technology finely.

• Ground beef – sometimes called minced beefiness (depending on which part of the world you come up from 🙂 ).

• Tomato plant sauce – just use your favorite brand.

• Stock – beef stock is fantabulous for this Filipino picadillo recipe.

• Potatoes – the waxy kind, not the starchy one.

• Carrot – peeled and and then diced.

• Raisins – utilize the brand you lot have on hand.

• Soy sauce – provides more salt to this beef picadillo (plus a bit of umami).

• Peas – frozen green peas are great for this recipe.

• Table salt and ground blackness pepper – utilise what y'all have bachelor.

Preparation

Heat vegetable oil on a large skillet over medium-high oestrus.

One time the oil is ready, add garlic and onion and melt until they softened.

Add basis beef ( photo one ).

Mix and cook until the meat is no longer pink.

Add tomato sauce, stock, salt, and pepper ( photo 2 ).

Mix, cover with a chapeau, and bring to a eddy.

Adjust the heat to medium-low and simmer for twelve to fifteen minutes.

Add the potatoes, carrots, and raisins ( photo iii ).

Mix, place the lid back on, and adjust heat to medium.

Cook your beef picadillo for nigh ten minutes, then add the soy sauce.

Cover with the lid, adjust the heat dorsum to medium-depression and continue simmering until the vegetables are cooked.

Uncover, taste, and accommodate seasoning and add together the peas ( photo iv ).

Mix, turn the heat back to medium, cover, and cook for two more minutes.

Take the pan off the heat and transfer your Filipino picadillo into serving plates.

Serve.

Helpful tips

• Chop the onion finely — the aim is for them to disappear (in one case cooked) in your Filipino picadillo completely.

• Die the carrot and potatoes in the same size, and just slightly bigger than the light-green peas, if possible.

• While chicken or vegetable stock are practiced alternatives; beef stock is the best kind that you can utilise to give more than depth to the season of beef picadillo.

Recipe variation

• Dark-green olives.  Information technology provides that 'salty' burst confronting the sweetness of the raisins and peas.

• Bong pepper. Red bell pepper can besides be added to beefiness picadillo, chopped the aforementioned way as the potatoes and carrot.

• Tomato paste. Some use less tomato plant sauce, more than stock, then a tablespoon (or two) of tomato paste.

• Worcestershire sauce. Admittedly, this is annihilation but traditional.  Merely if you have it effectually, add the aforementioned quantity as the soy sauce (and at the aforementioned time), and I promise you, you will dear it. 🙂

FAQs

What goes well with Filipino picadillo?

Steamed white rice is first-class with information technology.

It is already packed with flavour, so you need a neutral dish to complement it.

Can I freeze it?

Admittedly.

Transfer it in a tight, freezer-proof container as soon as it gets cold, then place it in the freezer for longer storage.

See how easy information technology is to brand beef picadillo?  So, try information technology tonight and let me know in the comment section below! 🙂

• ▢

  Mixing Bowls

• ▢

  Pyrex Measuring Cups

• ▢

  Measuring Spoons

• ▢
• ▢

  Safe Spatula

• ▢ 3 tbsp vegetable oil
• ▢ 3 cloves garlic, minced
• ▢ 1 minor onion, sliced finely
• ▢ 1 lb ground beef
• ▢ 1 & 1/4 cups tomato sauce
• ▢ 1 & ane/2 cups stock
• ▢ ii medium potatoes, diced
• ▢ ane medium carrot, diced
• ▢ 1/2 cup raisins, heaping
• ▢ two tsp soy sauce
• ▢ 1 cup green peas
• ▢ salt and ground black pepper, for seasoning

• Using a big skillet over medium-high rut, pour and rut vegetable oil.

• Once the oil is set up, add garlic and onion and melt until it softened.

• Add ground beefiness.

• Mix and cook until the ground meat is no longer pink.

• Add tomato sauce, stock, table salt, and pepper.

• Mix, cover with a chapeau, and bring to a boil.

• Adjust the rut to medium-low and simmer for 12 to 15 minutes.

• Add together the diced potatoes, carrots, and raisins.

• Mix, place the chapeau back on, and adjust rut to medium.

• Cook for nigh 10 minutes, and then add the soy sauce.

• Comprehend with the lid, adjust the heat dorsum to medium-low and continue simmering your beef picadillo until the vegetables are cooked.

• Uncover, taste, and adjust seasoning and add the peas.

• Mix, turn the heat dorsum to medium, cover, and cook for 2 more minutes.

• Accept the pan off the heat and transfer it into serving plates.

• Serve and relish your Filipino picadillo!

• Cook's Tip #1:  Chop the onion finely — the aim is for them to disappear (once cooked) in your Filipino picadillo completely.
• Cook's Tip #2:  Die the carrot and potatoes in the same size and just slightly bigger than the green peas, if possible.
• Cook'due south Tip #3:  While chicken or vegetable stock are practiced alternatives, beef stock is the best kind that you can use to give more depth to the season of beef picadillo.

Calories: 390 kcal | Carbohydrates: 32 g | Protein: 17 yard | Fatty: 22 m | Saturated Fat: 12 one thousand | Trans Fat: 1 thousand | Cholesterol: 54 mg | Sodium: 681 mg | Potassium: 890 mg | Cobweb: 5 g | Carbohydrate: 6 thousand | Vitamin A: 2231 IU | Vitamin C: thirty mg | Calcium: 47 mg | Iron: 3 mg

Reader Interactions

arcewithnswo1966.blogspot.com

Source: https://foodandjourneys.net/filipino-picadillo/

Share this post