Picadillo Recipe (Filipino Beef Giniling With Potatoes and Raisins)

Busy days call for something quick and easy to pull together, and this Filipino picadillo recipe fits right in. Known locally as giniling, it’s a one-pan ground beef dish simmered in a lightly sweet tomato sauce with potatoes, carrots, and peas. It comes together with common ingredients and no complicated steps, making it an easy go-to for everyday ulam. It’s a reliable dish you can keep coming back to, and one you can serve in more ways than one.

Tips

Use ground pork or chicken as healthier, more affordable alternatives to ground beef.

40 min.
5 People
Easy
Budget

Ingredients

2 tablespoon canola oil
1 piece medium red onion (chopped)
5 cloves garlic (chopped)
500 grams ground beef
1 piece Knorr Beef Cube
1/2 cup tomato sauce
1/2 cup crushed tomatoes
1 cup water
1 tablespoon white sugar
1/2 teaspoon ground black pepper
2 pieces potatoes (peeled and cubed)
1 piece carrot (peeled and cubed)
1/4 cup raisins
1/4 cup frozen peas

Cooking Method

Sauté the Aromatics Time: 3–4 minutes Heat oil in a pan over medium heat. Sauté onions and garlic until soft and fragrant.
Brown the Beef Time: 6-8 minutes Add ground beef and Knorr Beef Cube. Cook until the beef is brown and no longer pink. Tip: Break the beef into small crumbles for an even texture throughout.
Build the Sauce Time: 8-10 minutes Stir in crushed tomatoes, tomato sauce, and water. Bring to a gentle simmer. Tip: Let it simmer uncovered so the sauce reduces slightly and deepens in flavor.
Season and Simmer Time: 15-20 minutes Season with sugar and pepper. Add salt, if needed. Let it simmer until the sauce thickens. Tip: The oil should lightly rise to the surface when the sauce is cooked through.
Cook the Vegetables Time: 10-12 minutes Add potatoes, carrots, and raisins. Cook until the vegetables are fork-tender. Tip: Cut vegetables into even cubes so they cook at the same time.
Finish and Serve Time: 2-3 minutes Remove picadillo from heat. Stir in frozen peas. Serve warm. Tip: Adding peas at the end keeps their color bright and texture slightly crisp.

Filipino Picadillo vs. Mexican Picadillo

While both use ground meat, Filipino giniling has a tomato-based sauce with a touch of sweetness. Mexican versions often include olives, capers, and spices for a more briny, savory profile. The Filipino version is easier to make and built for everyday meals.

How to Serve Picadillo

Ground beef picadillo is best paired with steamed rice to balance its flavors, but it can go beyond that. Spoon it over pasta, tuck it into pandesal, or use it as a filling for wraps and quesadillas. It also works well over baked potatoes or as a warm topping for salads.

How Can You Meal Prep This Picadillo Recipe?

This Filipino giniling recipe is easy to cook in big batches, making it a practical choice for meal prep. Prepare it ahead during the weekend and store in the fridge for up to a week. For longer storage, freeze in portioned containers for up to a month. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until fully heated through.