One of my comfort foods is Beef Picadillo Soup. I remember our Lola or Nanay as we fondly called her, would make a big batch of beef picadillo soup made of thin strips of sliced beef. This soup dish is delicious in itself, but as a kid, we would mix cooked rice in the picadillo soup  making it a complete meal.

My version of the beef picadillo soup uses ground beef instead of thin slices of beef because it cooks faster.

You can also use ground pork, but beef really makes this dish tastier.

1 kilo ground beef sirloin
3 cloves garlic, minced
1 onion, minced
1 tomato, sliced
2 Knorr Chicken Cubes
Ground Pepper to taste
1 Potato, cut into small cubes
1 small carrot, cut into small cubes
2 Tbsp canola oil

In a stock pot, saute garlic, onions and tomatoes. Add the Knorr chicken cubes, mashing it, then add the ground beef; season with ground black pepper. Let the beef cook in its own juices or until it changes color. Add enough water for the soup. Let boil, once boiling lower heat to simmer. When beef is nearly cooked, add the potatoes and carrots, season with fish sauce and pepper to taste. Let the beef and veggies cook until tender. Remove from heat once cooked. Serve Beef Picadillo while hot.

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