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Cuban Picadillo

A Cuban ground beef stew with onions, peppers, garlic, tomato sauce, cumin, oregano, raisins, olives, and vinegar, served over rice.

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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Cuban Picadillo

6–8
Total1 hr

Ingredients

Directions

Brown the beef

  1. In a large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve.

Make the sauce

  1. In the same skillet, lightly brown onion, pepper, and garlic in the remaining oil.

  2. Add tomato sauce, cumin, and oregano; bring to a boil.

  3. Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened.

  4. Stir in beef, raisins, olives and season to taste with salt and pepper.

  5. Bring back to a boil, simmer 10 minutes, and serve over steamed rice with sautéed sliced ripe plantains and black beans.

Nutrition, whole recipe (rough)

558Calories
31 gProtein
31 gFat
42 gCarbs
What these numbers assume: 13 portions
IngredientPortion assumedkcal
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Grape1/2 cup (76g)62
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Cumin1 tsp ground (2.1g)8
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Olive1 large (4g)4
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  5. Tomato + cumintop 2% of all pairs
    Smell alikemoderate
    Cooked together3,272 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground beef
Provides the main body of the dish and savory, browned flavor.
Olive oil
Carries heat for browning and adds fat that helps carry flavor.
Onion
Softens and sweetens as it browns, building the base flavor.
Tomato sauce
Forms the thickened, moist sauce that binds the mixture together.
Raisins
Add sweetness that contrasts with the acidity of the vinegar and olives.
Green olives
Add salty, briny bite that balances the sweetness of the raisins.

The step that matters

Simmer until thickened. Simmering the tomato sauce for 20 minutes lets water evaporate and the sauce reduce and thicken. Stopping early leaves it watery, so the beef and raisins will not bind into a cohesive filling.

Swap the onion

How well each one fits the dish's main ingredients (beef, olive, pepper, garlic, tomato, sauce, cumin):

  1. Capsicumfits better
  2. Spinachfits about as well
  3. Eggplantfits about as well
  4. Onionthe original

Fit is the average pairing score against beef, olive, pepper, garlic, tomato, sauce, cumin. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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