Brazilian Picadillo (Savoury Mince)
A delicious and versatile recipe for savoury mince, this Brazilian Picadillo, or ensopado de carne moida, is a great alternative to bolognese or chilli con carne. A quick and easy ground beef stew with tangy olives and mild but warming spices, this is a great weeknight family dinner.
Servings: 6 servings
Calories: 215kcal
Equipment
- Spatula or wooden spoon
Ingredients
- 500 grams beef mince
- 1 onion diced
- 1 bell pepper diced
- 1 courgette/zucchini diced
- 4 cloves garlic diced
- 160 grams green olives sliced in half
- ½ tsp cumin
- 1 tbsp oregano
- 1 tsp paprika
- 1 tbsp red wine vinegar
- 1 tbsp tomato puree/paste
- 400 grams tin of chopped tomatoes
- 2 bay leaves
- 1 tbsp olive or vegetable oil
- 1 bunch fresh parsley chopped
Instructions
- In a Dutch oven or large pot with a lid, heat the oil over a medium heat then add the onion, courgette and pepper. Cook until softening (about 5 minutes) then add the garlic.
- Add the beef to the pan and cook, breaking apart with a spoon, until browned.
- Season with salt and pepper and stir in the tomato puree plus oregano, cumin and paprika.
- Add the olives, bay leaves and red wine vinegar, then the tin of tomatoes. Fill the tomato can halfway with water to swill any excess and pour that in too. Stir well.
- Pop the lid on then simmer over a medium heat for 15 minutes, then take the lid off, stir and simmer for a further 5 minutes uncovered.
- Stir in the chopped parsley then season with additional salt and pepper if desired.
- Serve with rice and black beans.
Nutrition
Calories: 215kcal | Carbohydrates: 10g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 578mg | Potassium: 673mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1866IU | Vitamin C: 52mg | Calcium: 86mg | Iron: 4mg