Pinoy Beef Picadillo

BEEF PICADILLO is one of Filipino’s comfort food. Again, this Picadillo not the Picadillo recipe of South American countries, but a Pinoy’s version of Picadillo like the one I previously featured. Truly, this recipe has captured the hearts of the Filipinos, for I believe most of us cook and serve this dish yet, we do not know how it is called. But anyway, this dish has a sentimental appeal for it is so flavorful, very nutritious, easy to cook, light on the budget and really has that soft soup consistency. As a mom, I always consider serving more on comfort foods for it somehow affects the emotions to a positive track and relieves some negative vibes or in a way, increase positive feelings.

BEEF PICADILLO is a light and healthy recipe of ground lean beef and bunch of vegetables like cabbage, carrots and potatoes. You can double the ground beef if you prefer a meatier soup taste. You can also used beef tenderloins sliced into tidbits. This is a traditional blend of flavors of beef and vegetables are balance in its little soup, a special dish that will bring you instantly back to your childhood days. Picadillo is one of the soup dishes my mother cooked each time our finances was running low. And I am so convinced that almost all families all over the Philippines had this too. So if you have tight budget, I suggest you try this recipe.

You can also try PINOY PORK PICADILLO and PORK CUBES PICADILLO.

BEEF PICADILLO

cooking oil
1/2 kilo ground lean beef
2 cloves garlic, peeled and minced
1 large onion, peeled and minced
5 medium potatoes, peeled and chopped
1 medium bokchoy or Chinese cabbage, washed and thinly sliced
1 large red bell pepper, seeded and chopped
1 medium carrot, peeled and chopped
1 tbsp. soy sauce
2 tbsp. tomato sauce
salt
pepper
sugar
water

Heat oil in a large work or pan. Saute garlic and onion until aromatic. Add the ground beef. Saute about 5-8 minutes or until color changed to light brown. Add carrot and potatoes. Stirring constantly. Then add about 1 cup water, just enough to cover the meat and vegetables. Then add the bokchoy and red bell pepper. Season with soy sauce, tomato sauce, salt, pepper and a bit of sugar. You may add water, depending on your preference. Do not overcook the vegetables. The remaining heat will cook them.

Now, serve your BEEF PICADILLO while hot with steaming white rice.

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