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Source: Food and Wine Quick from Scratch

Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, and green olives. Picadillo, which should be only slightly saucy, often fills empanadas or soft tacos.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
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1 1/4 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1/2 cup beer
1-1/3 cups canned chopped tomatoes, drained (from one 15-ounce can)
2 tablespoons tomato paste
2 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Tabasco sauce
2 tablespoons cooking oil
1 pound baking potatoes, about 2, peeled and cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup pitted green olives, quartered

In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.

Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.

Meanwhile, in a large nonstick frying pan, heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.

Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.

Wine Recommendation: Northern Rhone reds need robust culinary foils, and this sturdy picadillo is up to the task. Look for a St-Joseph or Crozes-Hermitage - or, if you want to splurge, a Hermitage or Cote Rotie. If you don’t, a beer will be just fine.

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