Picadillo
6 servings
45 minutes
Picadillo is a dish with a rich history, widely spread in Latin American countries but presented here as part of Austrian cuisine. This aromatic combination of minced meat, spices, and tomato sauce is complemented by the tangy notes of olives, capers, and raisins. The flavor of the dish is a balance between sweetness and spiciness, creating a harmony of tender meat and rich sauce. Red wine adds a spicy touch while herbs like oregano, sage, and cumin deepen the taste. Traditionally served with white rice that absorbs the flavorful juices of the dish perfectly. It is ideal as a family dinner that fills the home with warmth and coziness. This simple yet exquisite combination of ingredients makes Picadillo a favorite for those who appreciate rich and exotic flavors.
1
Mix the minced meat, garlic (finely chopped or grated), pepper and onion (finely chopped), olives (chopped), raisins, capers, sage, cumin, oregano, tomato sauce, and wine in a large bowl. Cover with plastic wrap and let sit for 30 minutes at room temperature.
- Mince: 1 kg
- Garlic: 1 head
- Onion: 1 piece
- Red chili pepper: 1 piece
- Green olives: 20 pieces
- Capers: 2 tablespoons
- Raisins: 1 tablespoon
- Sage: 2 pieces
- Dried oregano: 1 teaspoon
- Ground caraway: 1 teaspoon
- Red wine: 100 ml
- Tomato sauce: 200 g
2
Heat oil in a large skillet. Fry the mixture, constantly mashing lumps with a fork, for about 40 minutes. Add salt. Serve with white rice.
- Olive oil: 2 tablespoons
- Salt: to taste
