Cuban beef picadillo is a traditional dish made with ground beef, but in this version, we’re adding mushrooms! Blending mushrooms into your ground beef-based meals is a great way to reduce sodium, fat and cholesterol while boosting flavour.
Blended Cuban PicadilloPrint Recipe
- 2 tbsp canola oil
- 1 lb. lean ground beef
- 1 package (227g) crimini mushrooms, finely diced
- 1 small onion, finely chopped
- 1 small red pepper, diced
- 2 large cloves of garlic, minced
- 2 tsp cumin
- 1 can diced tomatoes
- 1/2 cup pimento stuffed olives
- 2 tbsp olive brine
- 2 tbsp capers
- 1 tbsp tomato paste
- 1 bay leaf
- Salt & fresh ground black pepper
Heat oil in large skillet over medium-high heat. Add beef and mushrooms; cook, stirring and breaking up chunks until no longer pink.
Add onion, red pepper, garlic, and cumin; cook just until vegetables are softened, 5-7 minutes.
Stir in diced tomatoes, olives, brine, capers, tomato paste and bay leaf. Cover, reduce heat to medium-low and cook 10 minutes until thickened.
Remove and discard bay leaf, season with salt and pepper and serve over rice.
Courtesy of Mushrooms Canada
Mushrooms Canada was founded in 1955 as a voluntary, non-profit organization. Mushrooms Canada advocates food safety, good nutrition and the proper care and handling of fresh Canadian mushrooms. Fresh mushrooms are available 24/7/365 from Canadian farms.