Savory Piccadillo with Olive and Raisin Medley
This hearty and flavorful Piccadillo is a delightful blend of ground chuck and vibrant vegetables, simmered to perfection with a tantalizing mix of olives, capers, and sweet raisins. A perfect one-dish meal that can be served over fragrant yellow or white rice, or tucked into warm pita pockets for a convenient tailgate treat. Pair it with a refreshing avocado salad and sides of black beans for a complete and satisfying meal. Great for gatherings and meal prep, this dish will become a favorite in your household!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Onions
2 (medium, chopped)
Green bell peppers
2 (large, seeded and chopped)
Vegetable oil
4 tablespoons (divided)
Ground chuck
1.5 lbs (crumbled)
Celery salt
0.5 teaspoon
Dried oregano
0.5 teaspoon
Dried basil
0.5 teaspoon
Salt
0.25 teaspoon
Black pepper
0.5 teaspoon
Garlic cloves
3 (minced)
Cayenne pepper
0.25 teaspoon (red ground pepper)
Tomato sauce
29 ounces
Worcestershire sauce
1 tablespoon
Green olives
0.5 cup (sliced, juice reserved)
Capers
3 ounces (drained)
Raisins
1 cup
Reserved olive juice
to taste (optional)
Slivered almonds
to taste (toasted, optional)
Instructions
1
In a large, heavy-bottomed skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and green bell peppers, and sauté for about 8 minutes until they are soft and fragrant. Remove from skillet and set aside.
2
In the same skillet, add the remaining 2 tablespoons of vegetable oil and the crumbled ground chuck. Sauté the meat over medium-high heat until it is browned, about 5-7 minutes. Drain excess fat if necessary.
3
Add the sautéed onions and peppers back to the skillet. Season the mixture with celery salt, oregano, basil, salt, black pepper, minced garlic, and cayenne pepper. Stir well to combine all ingredients.
4
Pour in the tomato sauce and Worcestershire sauce, stirring to incorporate. Allow the mixture to cook for 10 minutes over medium heat, stirring occasionally to ensure even cooking and flavor melding.
5
After 10 minutes, lower the heat and add the sliced green olives, drained capers, and raisins. Cover the skillet and let the Piccadillo simmer for an additional 40 minutes over low heat. Stir occasionally and add reserved olive juice if the mixture appears too thick.
6
Once cooked, remove from heat and top with slivered toasted almonds if desired. Serve hot over rice or in pita pockets, with a side of avocado salad and black beans.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Piccadillo with Olive and Raisin Medley?
It is a hearty and flavorful dish made with ground chuck and vibrant vegetables, simmered with olives, capers, and sweet raisins.
What kind of meat is used in this Piccadillo recipe?
The recipe calls for 1.5 lbs of crumbled ground chuck.
How many onions and peppers are needed?
You will need 2 medium chopped onions and 2 large seeded and chopped green bell peppers.
How do I start cooking the vegetables?
Sauté the chopped onions and green bell peppers in 2 tablespoons of vegetable oil for about 8 minutes until soft and fragrant.
How long does it take to brown the ground chuck?
The meat should be sautéed over medium-high heat for approximately 5-7 minutes.
What seasonings are used in this dish?
The seasonings include celery salt, dried oregano, dried basil, salt, black pepper, minced garlic, and cayenne pepper.
How much tomato sauce is required?
The recipe requires 29 ounces of tomato sauce.
When should I add the Worcestershire sauce?
Add the Worcestershire sauce along with the tomato sauce after browning the meat and adding the vegetables back to the skillet.
How long do I cook the mixture after adding the tomato sauce?
Allow the mixture to cook for 10 minutes over medium heat, stirring occasionally.
When are the olives, capers, and raisins added?
These ingredients are added after the initial 10-minute simmer, once the heat is lowered.
How long is the final simmering period?
The Piccadillo should simmer covered for an additional 40 minutes over low heat.
What should I do if the Piccadillo becomes too thick?
You can stir in some of the reserved olive juice to reach your desired consistency.
How much green olives and raisins are in the recipe?
The recipe uses 0.5 cup of sliced green olives and 1 cup of raisins.
Are there any optional toppings?
Yes, you can top the dish with slivered toasted almonds if desired.
What are the serving suggestions for this Piccadillo?
It can be served hot over fragrant yellow or white rice, or tucked into warm pita pockets.
What sides pair well with this meal?
A refreshing avocado salad and sides of black beans are recommended for a complete meal.
Is this recipe good for meal prep?
Yes, this dish is described as great for gatherings and meal prep.
Can this recipe be used for a tailgate?
Yes, it is a convenient tailgate treat when served in pita pockets.
How many ingredients are in this recipe?
There are 18 ingredients listed for this recipe.
What type of skillet is recommended?
A large, heavy-bottomed skillet is recommended for even cooking.
Do I need to drain the meat?
Yes, you should drain the excess fat from the ground chuck after browning if necessary.
How much garlic is used?
The recipe calls for 3 minced garlic cloves.
What is the amount of capers needed?
You will need 3 ounces of drained capers.
Is there any spice in this Piccadillo?
The recipe includes 0.25 teaspoon of cayenne pepper for a touch of heat.
What category of food is this considered?
It is tagged as a one-dish meal, comfort food, and Mediterranean-inspired savory food.
What type of oil is used for sautéing?
Vegetable oil is used throughout the cooking process.
How much celery salt and oregano are used?
The recipe uses 0.5 teaspoon of celery salt and 0.5 teaspoon of dried oregano.
Is the olive juice used in the recipe?
Yes, the olive juice is reserved and can be added to taste if the mixture is too thick.
Can I use dried basil?
Yes, the recipe specifies 0.5 teaspoon of dried basil.
Is the ground chuck crumbled?
Yes, the preparation instructions note the ground chuck should be crumbled while browning.