The word Picadillo refers to the hamburger, or literally, chopped or minced meat. I've made this dish for years, but the refinement my daughter Cathy brought back from Guantanamo, Cuba, where she was stationed in the Navy, is far superior. I tinkered a tad to hide more veggies, and here's a Latin treat for you.
2 Tbsp olive oil (Note #1)
Heat the oil in a large deep skillet or Dutch oven. Add the ground beef, onion, bell pepper, celery and carrot. Stir and mash to break the meat into granules (a potato masher works great). Cook until the meat and onions start to brown, stirring frequently. Add the minced garlic and sauté, stirring constantly for another minute. Add the seasonings, raisins, olives, cooking wine and tomato sauce. Stir to mix.
Turn heat to medium-low and cook, covered for about 15 minutes or until fairly thick, checking frequently so it doesn't stick or scorch. Add tomato paste and mix in well. Cook on low for another five minutes.
Serve with Perfect White Rice, fried ripe plantains and a light green salad.
Note #1: If your priority is low fat cooking, you can reduce oil to 2 tsp, especially if you use a non-stick pan.
Note #2: I sometimes substitute 1/4 lb. of lean ground pork for 1/4 lb. of the ground beef.
Note #3: If no fresh garlic on hand, substitute 1 tsp of garlic granules
Note #4: If no such seasoning is to be found, add 1 tsp paprika, and double the oregano and bay leaf.