When my husband Jack and I decided to start sharing recipes here on A Family 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 about a dish like this Filipino Picadillo – both Jack and I take notice!
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.
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.
- 2 cups uncooked white rice
- 3 tablespoons extra virgin olive oil, divided
- 2 ½ cups yellow potatoes, peeled and diced into bite sized pieces (one pound)
- 2 cups carrots, peeled and cut into ½ inch dice
- 1½ cups onion, diced
- 1 tablespoon fresh garlic, minced
- 1 pound 80/20 ground beef
- ½ pound ground pork
- 1 tablespoon tomato paste
- ½ pound fresh plum or San Marzano tomatoes, seeded, corded and diced (alternatively, you could use a 15-ounce can of diced tomatoes with liquid)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ 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 (Recipe is coming on Wednesday!)
- 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.
- 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.
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