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Keto Beef Picadillo
This keto take on Cuban beef picadillo is rich with aromatic spices, tender bell pepper and stuffed green olives.This is a simple yet flavorsome meal, perfect for weeknights served with cauliflower rice or a green
How to Make It
Step 1
Heat the olive oil in a large pan over a medium heat. Add the beef and cook until browned all over. Remove from the pan with a slotted spoon and set aside.
Step 2
Finely dice the onion and celery and de-seed and slice the bell pepper into strips. Add to the beef fat and sweat until tender. Finely slice the garlic and add to the pan, cooking for a further minute or two until fragrant.
Step 3
Return the beef to the pan along with the cumin, cayenne pepper, tomatoes and stock. Stir well to combine.
Step 4
Add the olives to the pan and bring to a simmer. Continue to simmer for a further 15 minutes until cooked through and the sauce has reduced.
Step 5
Scatter with fresh cilantro to serve.
Ingredients
- Cilantro – 2 tablespoon
- Ground Beef – 1 pound
- Olive Oil – 1 tablespoon
- Celery, Raw – 1 medium – stalk – 7 1/2″ to 8″ long
- Garlic – 1 clove
- Cumin, Ground – 1 teaspoon
- Cayenne – 1 teaspoon
- Red Onion – ½ small
- Beef Broth, Bouillon Or Consomme, Ready-to-serve Can, Low Sodium – ½ cup
- Tomato, Canned – ½ cup
- Red Bell Peppers, Raw – ½ medium – 2 1/2″ diameter x 2 3/4″
- Pitted Green Olives Stuffed With Pimentos by Cat Cora’s Kiitchen – 15 olives
