SKILLET BEEF PICADILLO WITH WALNUT SAUCE
Got some ground beef, potatoes and poblano chilies you'd like to make use of? Allow us to introduce you to this Skillet Beef Picadillo with Walnut Sauce.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Heat dressing in large skillet on medium heat. Add onions and garlic; cook 3 min. or until onions are tender, stirring occasionally. Stir in meat; cook 8 to 10 min. or until browned, stirring occasionally.
- Stir in potatoes, chiles and tomato sauce; cover. Simmer on medium-low heat 15 min.
- Meanwhile, blend remaining ingredients in blender until well blended. Serve spooned over meat mixture.
Nutrition Facts : Calories 420, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 95 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
- Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g
BEEF PICADILLO
Made in under 30 minutes with flavorful ground beef and salty green olives, Beef Picadillo is a classic Latin American dish that reminds you of home. This recipe is so flavorful, it will leave everyone asking for more!
Provided by Jessica - The Novice Chef
Categories Beef
Time 25m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large skillet over medium heat. Add the onion and ground beef. Cook breaking the beef apart and stirring often, until meat is evenly browned and onions are tender. 2. Drain the excess liquid/grease from the pan and add the sofrito, adobo, sazon, cumin, oregano, salt and pepper. 3. Stir and cook for an additional minute or so, then add the garlic and cook for two more minutes or until the garlic becomes fragrant. 4. Turn the heat down to low-medium then pour in the tomato sauce and stir. Bring the sauce to a low simmer, then turn the heat off and stir in the olives. 5. Serve over rice and garnish with cilantro, if desired.
Nutrition Facts : Calories 494 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 34 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 2082 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
WALNUT PICADILLO
Picadillo is a dish that spans Latin American and Filipino food cultures with ingredients that vary from country to region. It's a simple dish that highlights ground meat with bold flavors from tomato, onion, garlic, olives and capers, and is often paired with starches like potatoes and rice for a filling main dish, or even a taco filling. In this plant-based version, ground walnuts take on a meaty texture that absorbs all the bold flavors of a picadillo. Using a food processor is the best - and fastest - way to make sure the walnuts are evenly minced.
Provided by Jocelyn Ramirez
Categories dinner, one pot, tacos, main course
Time 1h
Yield 6 servings (about 5 cups)
Number Of Ingredients 20
Steps:
- Add the walnuts to a medium bowl with the tomato sauce, tomato paste, liquid aminos, vinegar, paprika, sugar, cumin and salt. Mix until fully combined; set aside.
- Add the oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the onion and bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are soft.
- Add the serrano chile and garlic and cook until fragrant, stirring frequently, 1 to 2 minutes.
- Add the potatoes to the skillet and cook, stirring frequently, until the potatoes soften slightly, 5 to 8 minutes.
- Add the walnut mixture and cook for 10 to 15 minutes, stirring frequently, until the mixture lightly browns.
- Add the beer (if using), tomatoes, olives and capers, and allow to simmer for at least 15 minutes to let the ingredients meld together, stirring frequently.
- Serve over rice with corn tortillas.
SKIRT STEAK WITH HAZELNUT PICADA AND WILTED ESCAROLE
Picada hails from Spain, or more specifically, from Catalonia. Flavored with nuts, bread crumbs, and herbs, it is a punchy, vibrant paste-often used as a sauce to enliven dishes, and to thicken stews. Here it partners full-flavored skirt steak and elegant escarole lettuce, which is just wilted to serve as a vegetable. Like romesco, there are plenty of other uses for picada, if you have any leftover.
Provided by Skye Gyngell
Yield Serves 4
Number Of Ingredients 12
Steps:
- Set the steaks aside on a covered plate to bring them to room temperature.
- For the picada, preheat the oven to 350°F (180°C). Tear the bread roughly into pieces. Heat the olive oil in a shallow pan over medium heat. When it is hot, add the bread and pan-fry until evenly golden and crisp. (Take care that the olive oil does not become too hot and begin to smoke.) Remove and drain off excess oil. Pound the bread, in batches if necessary, using a mortar and pestle, until you have coarse bread crumbs. Place the nuts on a baking sheet and roast in the middle of the oven for 10 minutes until evenly golden. Tip the hot nuts into a clean dry cloth and rub to remove the skins. Mince the nuts and place in a bowl with the bread crumbs, orange zest, and juice. Mince the garlic and oregano together and add to the bowl with a pinch of salt. Stir to combine, then set aside. Turn the oven to its lowest setting.
- Discard the outer leaves from the escarole, then tear the lettuce into large pieces. Wash well, but don't bother to pat dry. Season the steaks liberally all over. Place a heavy skillet over high heat and brush the steaks with a little olive oil. Lay the steaks in the skillet when it is hot and cook without moving for 3 minutes. Turn and cook on the other side for 3 minutes (you may need a minute or two longer if the steaks have been cut from a thicker section of the thigh). You should have a nice brown crust, while the meat inside should be rare. Remove to a plate and rest in the warm oven for 6 to 8 minutes.
- Meanwhile, cook the escarole. Place a wide pan over medium-low heat. Add the butter and let it just melt, then add the torn leaves and seasoning. Put the lid on until the water clinging to the leaves begins to steam, then uncover and stir every few seconds so the leaves wilt uniformly. This will take 2 to 3 minutes. Now you should have a lovely glossy, pale green vegetable. Check the seasoning. Place a steak on each warm serving plate and arrange the escarole alongside. Spoon over the picada and serve at once.
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- Heat the olive oil in a large skillet, over medium-high heat. Once hot, add the ground beef and cook, crumbling it with a wooden spoon, until browned, about 5 to 8 minutes . Season with salt and pepper.
- Lower the heat to medium and add the onion and bell pepper, sautéing until softened, about 2-3 minutes. Then, stir in the garlic and sauté until fragrant, about 1 minute.
- Optional: pour in the white wine and cook, scraping the bottom of the skillet with a wooden spoon to release any browned bits, until evaporated.
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