Picadillo Argentino

Preparation time: 20 min Cooking time: 20 min Serves: depends on how you use it


This is a basic mincemeat (seasoned ground beef with onions, eggs and olives) that is used in several different Argentinian dishes. This is NOT a low-fat recipe. :)


  • 1 lb. ground beef
  • 2 lb. onion, halved and sliced thinly
  • 1/3 cup vegetable oil or shortening or beef fat (yes, you add extra fat to the ground beef!)
  • 1-2 tsp. oregano
  • 1-2 tsp. paprika
  • Salt and pepper to taste

  • 3 eggs, boiled and chopped
  • 1/4 - 1/3 cup green olives, chopped


Sweat the onions in a dry pot over medium heat until they are transparent. Drain some of the liquid from the pot. Add the ground beef oil and seasonings to the pot and cook until the beef just loses its pink color. (It will cook more in the oven.) Add eggs and olives and stir. Cool the picadillo until you can handle it or refrigerate it overnight to let the flavors mix.

Use this recipe to make empanadas, pastel de papa, and bombas de papa.

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