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Filipino Picadillo - A Family Feast®

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Filipino Picadillo - A Family Feast®
8/26/23, 3:53 PM
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Filipino Picadillo
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Filipino Picadillo is a delicious, one-skillet dinner made with ground beef,
potatoes, raisins and vegetables in flavorful sauce.
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Filipino Picadillo - A Family Feast®
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When my husband Jack and I decided to start sharing recipes here on A Family
Perfect Pork
Chops
Easy Rotisserie
Chicken Tacos
Feast (nearly four years ago!), so much of the inspiration behind our recipes came
from our families. There really is nothing like an old family recipe – with its familiar
tastes and smells – to bring someone back in time.
Today’s recipe – this delicious Filipino Picadillo – is a family recipe from our friend
Virna. She was born and raised in the Philippines and later settled in the United
States during medical school. Virna is a serious foodie herself – so when she raves
Pan Seared
Halibut with
Lemon Caper
Sauce
Nutella Crunch
Ice Cream Cake
about a dish like this Filipino Picadillo – both Jack and I take notice!
Filipino Picadillo
Filipino Picadillo
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Filipino Picadillo - A Family Feast®
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Virna grew up eating this Filipino Picadillo. It was a dish that her father cooked for
their family often – and today, when Virna makes it for her own family, it brings back
fond memories of her dad.
Many cultures have recipes for picadillo – each with their own unique differences.
In the Philippines, picadillo (also called giniling which means ground meat) is made
with ground beef, raisins, tomato sauce and diced potatoes, and we also added
peas and carrots. It is served with white rice, savory fried plantains on the side, and
a fried egg on top.
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As Jack made this wonderful recipe to share here on A Family Feast – he consulted
Virna all along the way to make sure we recreated an authentic Filipino Picadillo. (I
hope we did the recipe proud Virna!)
This one pan skillet meal is great for a quick weeknight meal – and any leftovers
reheat perfectly for a second meal the next day! Virna recommends eating this
picadillo with a little hot sauce on top, but it’s equally delicious served on its own.
PIN THIS RECIPE NOW!
This post originally appeared on A Family Feast in September 2016. We’ve made
some updates to the post and photos.
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Filipino Beans & Rice
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Thai Iced Tea
Spanish Rice
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★★★★★ 4.9 from 8 reviews
Filipino Picadillo
Filipino Picadillo is a delicious, one-skillet dinner
made with ground beef, potatoes, raisins and
vegetables in flavorful sauce.
Yield: 4–6 servings
1x
PREP: 15 mins COOK: 45 mins TOTAL: 1 hour
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INGREDIENTS
2 cups uncooked white rice
3 tablespoons extra virgin olive oil, divided
2 1/2 cups yellow potatoes, peeled and diced into bite sized pieces (one
pound)
2 cups carrots, peeled and cut into 1/2 inch dice
1 1/2 cups onion, diced
1 tablespoon fresh garlic, minced
1 pound 80/20 ground beef
1/2 pound ground pork
1 tablespoon tomato paste
1/2 pound fresh plum or San Marzano tomatoes, seeded, corded and
diced (alternatively, you could use a 15-ounce can of diced tomatoes with
liquid)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup raisins
1 tablespoon fish sauce
3 tablespoons good quality soy sauce
1 teaspoon chili garlic paste
1 cup water
1 cup frozen peas, thawed
Fried egg for each serving
Tabasco sauce, served as a condiment
Savory Fried Plantains
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Savory Fried Plantains
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INSTRUCTIONS
Begin cooking rice by adding twice as much water as rice to a pan or rice pot.
Cook rice while preparing the dish.
In a large skillet or sauté pan, over medium to medium high heat, place 2
tablespoons of olive oil and once shimmering, add potato and carrots.
51.6K
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Fry this for 15 minutes, stirring occasionally. They should start to brown and
be just shy of tender. Remove these to a bowl with a slotted spoon but leave
oil in pan.
Add remaining tablespoon of oil and onion and sauté for three minutes.
Add garlic and sauté for one minute.
Add the ground beef and ground pork and sauté for about eight minutes or
until browned.
Make a hole in the center and add tomato paste and stir that for one minute.
Add the tomatoes, salt, pepper, raisins, fish sauce, soy sauce, chili garlic
paste, water and reserved cooked potato and carrot mixture.
Reduce heat to medium and simmer until most of the liquid has evaporated.
Add peas, stir and remove from heat.
In a fry pan, fry enough sunny side or over easy eggs as needed for each
dinner guest.
Serve by placing cooked white rice in a serving bowl, top with the Picadillo
then top with one fried egg on top of each portion.
Serve with Tabasco on the side along with Savory Fried Plantains.
Last Step! Please leave a review and rating letting us know how you
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© Author: A Family Feast
Cuisine: Filipion Method: stovetop
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Martha
Martha is part of the husband-wife team that creates A Family
Feast. She loves to cook and entertain for family and friends, and
she believes that serving a great meal is one of the best ways to
show someone that you care. Martha is a self-taught home cook,
who loves to read cookbooks and try new recipes. After a decadeslong career in business and online marketing, she now runs A
Family Feast full-time. Her specialties are baking, desserts,
vegetables and pasta dishes. Read more...
Updated: 8/7/23
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Julie Timm
★★★★★
posted on 12/4/20 at 3:24 am
I wouldn’t say this is the most common dish on a filiino table…but it’s definitely
deicious and this version for sure has its own pinoy taste to it.
Reply
Martha
posted on 12/4/20 at 7:17 am
Thanks Julie
Reply
Nicole
posted on 11/11/20 at 11:21 am
Hi Martha! I’m wondering if you know the nutritional value without the eggs and
plantains and rice and for any specific measurement? I started counting macros
recently and your recipe is the closest I could find to how my Lola makes her
picadillo. Thank you! (:
Reply
Martha
posted on 11/11/20 at 11:31 am
Hi Nicole – We use a tool called Nutrifox – I removed those
ingredients from the calculation and it gives me 689 calories per
serving (4 in the recipe), 24.5 g fat, 130 g carbs, 19.8 g protein –
hope that helps!
Reply
Diane
★★★★★
posted on 10/23/20 at 2:42 am
i made this dish yesterday using your recipe and i loved it! thank you for posting
this! <3 <3 <3
Greetings from a Filipina in Germany
Reply
Martha
posted on 10/23/20 at 7:00 am
So glad you enjoyed the recipe Diane!!
Reply
Jan Tanner
★★★★★
posted on 9/13/20 at 9:56 pm
This looks delicious! Didn’t know we had this version as a filipino recipe.
Reply
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Martha
posted on 9/14/20 at 7:55 am
Hope enjoy the recipe Jan – there are several variations of picadillo
from different cuisines.
Reply
Morgan
posted on 8/11/20 at 2:30 pm
do you know the calorie per serving??
Reply
Martha
posted on 8/11/20 at 8:12 pm
Hi Morgan – I just added the nutritional information to the recipe
card. The calculation includes the plantains and egg served on the
side.
Reply
Debbie M Yeager
posted on 8/10/20 at 8:50 am
Hello. I can’t rate yet because I havnt made it. I was grown up with Mexican version
but I’m looking forward to trying this
Reply
Martha
posted on 8/10/20 at 9:59 am
Hope you enjoy the recipe Debbie!
Reply
Laura Sproull
posted on 3/26/19 at 7:21 am
Martha and Jack, it does not matter that it’s only about 7 am where I live, I’d eat this
right here right now for breakfast! You nailed the color with those peas on top~ and
peas scream spring to me! Oddly enough, both my husband and I have Filipino
cousins and I’d bet they’d love this! Thank you for sharing yet another fantastic
recipe!
Reply
Martha
posted on 3/26/19 at 8:31 am
LOL Laura – I’ve been known to eat last night’s dinner for breakfast
too! (Especially pasta and pizza!) Hope your entire family enjoy the
recipe!
Reply
Terri
posted on 11/14/18 at 2:14 am
Picadillo is a versatile dish and
is a family favorite. My mom makes omelettes from the leftovers.
Reply
Martha
posted on 11/14/18 at 8:00 am
Great idea Terri! (I’ll try that the next time we make this recipe!)
Thanks for the suggestion!
Reply
Maria Bonus
posted on 10/5/18 at 2:17 am
This picadillo recipe is arroz ala cubana in our family.
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Reply
Martha
posted on 10/5/18 at 6:38 am
Thank you Maria!
Reply
Cookingflip
posted on 5/8/17 at 1:12 pm
Looks very authentic! And yummy too!
Peas and carrots are really among the ingredients, unless there are regional
variations which I do not know of.
Cheers!
Reply
Martha
posted on 5/8/17 at 8:17 pm
Thank you!
Reply
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