A flavorful and hearty dish inspired by traditional Picadillo, enhanced with a few modern touches.
Heat a large skillet over medium heat and cook the ground beef until browned. Remove the beef from the skillet, drain any excess fat, and set aside.
Ensure the beef is evenly browned for a richer flavor.
In the same skillet, heat the olive oil over medium heat. Add the chopped onion and diced bell pepper, and sauté until the onion becomes translucent.
Stir frequently to prevent the vegetables from sticking to the skillet.
Add the minced garlic to the skillet and cook for an additional 2 minutes until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Return the cooked beef to the skillet. Stir in the tomato sauce, raisins, olives, capers, pimento, peas, bay leaf, white wine, oregano, and salt. Mix well.
Mix thoroughly to ensure all ingredients are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Remove the bay leaf before serving. Serve the Picadillo warm with your choice of side.
Pair with rice or tortillas for a complete meal.
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