This beef picadillo is a slight variation on the traditional recipe my mom used to make. The apples and extra veggies give the final product a pleasant, refreshing flavor.
On this day, I started to prepare Mom’s recipe for Beef Picadillo with Potatoes, but decided to add to it. I mixed in some of the fresh ingredients that she used to prepare the stuffing for our family turkey, such as carrots, celery, bell pepper, green apple and almonds.
As soon as I smelled all the vegetables being sautéed together, it was just like being in her kitchen!
In a large skillet, preheat 1/4 cup of olive oil to medium heat for two to three minutes. Add the diced potatoes. Season lightly with salt and pepper, cover and reduce heat to low-medium. Cook the potatoes, turning as needed until most sides are golden brown. Transfer onto a plate lined with paper towels; set aside.
In that same skillet at medium heat, add the ground beef. Season to taste with salt, pepper and garlic powder. Cook, stirring as needed, until the beef browns up nicely. If you need to, you could drain off some of the excess grease. Move the beef to the outer edges of the skillet and add the onions, garlic, bell pepper, carrot and celery. Again, season the vegetables lightly with salt and pepper and sauté for 5 minutes. Combine the beef with the vegetables.
In the blender, combine the tomatoes, serrano pepper and water or broth. Blend on high until smooth. Pour the tomato sauce into the skillet with the beef picadillo. Add the green apple, almonds, cumin and oregano. Stir well to combine and continue cooking at a light boil for 10 to 13 minutes, until the tomato sauce becomes thick. Taste for salt.
Fold in the reserved potatoes and cook just until warm. Fold in the fresh cilantro or parsley before serving. Serve as is with rice, beans and warm tortillas.