We tried this recipe, mainly following the “stew” (as opposed to “soup”) version: https://www.kawalingpinoy.com/picadillo-with-potatoes/ Our modifications: first, based on our pantry, we used 1 lb minced bison, even though the stew version calls for 1.5 lb minced beef. We also reduced the fish sauce to 2 tsp (instead of 1 Tbsp, which is 3 tsp). Second, instead of ½ cup tomato sauce and ½ cup crushed tomatoes, we used 1 ½ cup freshly pureed hothouse tomatoes (almost 3 medium, which yielded 1 ¾ cup total) and 2 Tbsp tomato paste. Third, we used ½ cup beef stock (into which we dissolved the previously mentioned tomato paste). As the stew recipe instructed, we used 2 potatoes, 2 carrots, and 2 Tbsp raisins (we used golden). However, once we added those ingredients, we covered and simmered for another 10 mins. We found the flavor a bit thin and acidic, so we brightened with 1 tsp pomegranate quince white balsamic vinegar. We served this dish with jasmine rice. (Mar. 2019)
Cooking Adventures 